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This Italian light and airy cake is full of sliced apples which makes a delicious dessert served with ricotta cheese – Olive Oil and Apple Cake.
Did you know that authentic extra virgin olive oil should smell fresh like grass or something fruity? If you have smelled and tasted authentic extra virgin olive oil you know that there is a huge difference.
Le Stagioni d’ Italia
Le Stagioni d’ Italia takes great pride in bringing authentic Italian food from seed to shelf. Their 100% Italian Extra Virgin Olive Oil offers a robust flavor of artichoke and almond. It is harvested in Italy and is vegan, gluten-free, and contains no additives or preservatives. 100% Italian Extra Virgin Olive Oil typically retails for $19.99 for a 500 mL bottle. Le Stagioni d’ Italia products are available to purchase nationwide at Grocery Outlet.
The Flavor Your Life campaign aims to educate North American consumers about authentic extra virgin olive oil from Europe and empowering consumers by educating them about the rich history and delicious properties that these oils display.
Do you know how European extra virgin olive oil is made? It is pressed without heat or chemicals also known as the first cold-pressed olive oil. Olive oils are tested for peroxide values and is virtually free of acidity (below 0.8%). A panel of trained, expert tasters test for taste defects and the presence of positive attributes of fruitiness, bitterness, and spiciness. If the oil doesn’t have the signature fruity taste and harmonious balance, it won’t receive an Extra Virgin rating.
Tips for Cooking with Extra Virgin Olive Oil
- Try experimenting with different oils for different occasions
- Use delicate oils for salad dressings or as a condiment over mild foods (vegetables, fish, eggs, or potatoes)
- Pair robust oils with hearty foods that can stand up to the intense flavors (steak or spicy food)
- Extra virgin olive oil has a high smoking point of 400°F which makes it suitable for cooking or enhancing any dish by drizzling on as a finisher.
- Between use, store your oil somewhere dark and cool (around 57°F, if possible), not on the counter or near a stove, and never in the refrigerator. Keep the lid screwed on tight, and use your oil within six months of opening.
Olive Oil and Apple Cake
This light and airy olive oil cake is complemented by delicious apples and spices. It makes a wonderful dessert especially when served warm with ricotta cheese.
To make the cake start by zesting an orange and extracting its juice. Then remove the peel and core from the apples and slice into 1/4 inch pieces. Place the slices of apple in a bowl and toss with orange juice to prevent the apples from turning brown.
In a large bowl, combine flour, ground hazelnuts, sugar, salt, cloves, cinnamon, and baking powder. Mix well with a whisk. In a medium bowl, beat together eggs, 100% Italian Extra Virgin Olive Oil, vanilla extract, orange zest, and milk. Add the egg mixture to the flour mixture and stir briefly to combine. Fold in the sliced apples and spoon into the prepared pan, spreading and smoothing the batter.
Bake in the oven for 35-40 minutes or until the cake is golden and a skewer inserted in the center of the cake comes out clean. Let cool on a rack before removing the cake from the pan.
To make the sauce, combine ricotta cheese, honey, vanilla extract, and milk. If needed add additional milk until the sauce is the consistency of thick cream.
Serve the cake with the ricotta sauce.
Ingredients
- 5 medium-size apples
- 1 orange
- 1 1/5 cups flour
- 1/2 cup ground hazelnuts
- 1/2 cup brown sugar
- pinch of salt
- 1/4 tsp ground cloves
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 2 large eggs
- 4 Tbsp Extra Virgin Olive Oil
- 1/2 tsp vanilla extract
- 3 Tbsp milk
- 8 oz ricotta
- 1 Tbsp honey
- 1/2 tsp vanilla extract
- 3 Tbsp milk
Instructions
- Preheat the oven to 350 degrees F and butter a 10 inch springform pan.
- To make the cake start by zesting an orange and extracting its juice. Then remove the peel and core from the apples and slice into 1/4 inch pieces. Place the slices of apple in a bowl and toss with orange juice to prevent the apples from turning brown.
- In a large bowl, combine flour, ground hazelnuts, sugar, salt, cloves, cinnamon, and baking powder. Mix well with a whisk. In a medium bowl, beat together eggs, 100% Italian Extra Virgin Olive Oil, vanilla extract, orange zest, and milk. Add the egg mixture to the flour mixture and stir briefly to combine. Fold in the sliced apples and spoon into the prepared pan, spreading and smoothing the batter.
- Bake in the oven for 35-40 minutes or until the cake is golden and a skewer inserted in the center of the cake comes out clean. Let cool on a rack before removing the cake from the pan.
- To make the sauce, combine ricotta cheese, honey, vanilla extract, and milk. If needed add additional milk until the sauce is the consistency of thick cream.
- Serve the cake with the ricotta sauce.
What is your favorite recipe to make using Extra Virgin Olive Oil?
