Ingredients 1 cup Arbequina extra-virgin olive oil, plus more for pan 1/2 cup plus 2 tsp. granulated sugar, plus more for pan 2 sweet apples 1 tsp. ground cinnamon 1/2 tsp. freshly ground black pepper 1/2 tsp. ground cardamom 1/2 tsp. ground ginger 1 1/2 cups all-purpose flour 2 tsp. baking powder 2 large eggs 2 egg yolks 1/2 cup brown sugar 1 tsp. vanilla extract 1/2 tsp. kosher salt

Directions Preheat oven to 350°F. Pour about 1 Tbsp. Arbequina EVOO into a 9x5" loaf pan and coat bottom and sides with fingertips. Sprinkle granulated sugar onto sides and bottom of pan to lightly coat. Grate apples, peel included, with the large holes of a box grater. Gather apples in a clean kitchen towel and wring out excess liquid. You want them as dry as possible when they go into the batter. Whisk cinnamon, pepper, cardamom, and ginger in a medium bowl. Transfer 1/4 tsp. spice mixture to a small bowl; set aside. Add flour and baking powder to remaining spice mixture and whisk to combine. Whisk together eggs, egg yolks, brown sugar, vanilla, salt, and 1/2 cup granulated sugar in a large bowl. Continue whisking vigorously until lightened in color and thickened. Whisking with one hand and pouring with the other, slowly stream 1 cup Arbequina EVOO into egg mixture until combined. Gently fold flour mixture into whipped eggs with a flexible rubber spatula just until combined, taking care not to over mix. Fluff up grated apples and scatter over batter. Gently fold to incorporate. Transfer batter to prepared pan; smooth top. Add 2 tsp. granulated sugar to reserved spice mixture and mix to combine. Sprinkle spiced sugar evenly over top of batter. Bake cake until deep golden brown and a tester inserted into the center comes out clean, 60–70 minutes. Let cake cool in pan. Run a butter knife or offset spatula along edge of cake to loosen and invert onto a platter.

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