This olive oil cake recipe was originally given to Niemeyer Farm by a customer to use with their Italian plums. It works well throughout the year as a base for any seasonal fruit.
1 cup all-purpose flour
1 tsp. baking powder
¼ tsp. salt
½ cup olive oil
½ cup + 3 Tbsp. granulated sugar
2 large eggs, beaten
5 local apples, cored, and quartered
2 Tbsp. fresh lemon juice
Powdered sugar for finishing
Preheat oven to 350°. Butter and dust with flour an 8-in. springform pan. In a medium mixing bowl, combine flour, baking powder, and salt. Make a well in the center and add olive oil, ½ cup sugar, and eggs. Gradually whisk the liquid and dry ingredients together until you have a thick, yellow, uniform batter.
Pour the batter into the springform pan and spread evenly. Artfully arrange apple quarters in a circular fashion starting in the center. Push each apple piece into the batter until it hits the bottom of the pan. Drizzle lemon juice and sprinkle remaining sugar on top of batter before baking for 1 hour. Let cool, remove springform ring, and dust with powdered sugar before serving.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.