This is perfect for Chanucah tea as it captures the symbolic use of oil as an ingredient as well as being an ideal recipe for an afternoon snack. Olive oil makes dense, moist cakes and goes well with fruity flavours.
Preparation: 25 minutes
Cooking: 1 hour
60ml olive oil
225g caster sugar
5 eggs, separated
1 tbsp ground cinnamon
1 tsp bicarbonate of soda
Juice of l lemon
3 tbsp brandy
150g plain flour
2 tsp baking powder
650g eating apples, peeled, cored and sliced
2 pears, peeled, cored and grated
Line and grease a 22cm round loose-based cake tin.
Whisk the olive oil with sugar. Add cinnamon and the egg yolks.
Dilute the bicarbonate of soda with lemon juice and baking powder with brandy and flour and add to the mixture.
Whisk the egg whites until stiff. Combine carefully with the batter and pour half of the mixture into the base of the oiled baking tin.
Place the apple and pear on top and pour over the rest of the mixture. Bake at 180°C for 1 hour or until a skewer comes out clean.