Shanah Tovah! Happy Jewish New Year! This tra-del-ish-ional apple cake is the perfect treat for ringing in the new year...or for fall in general, best with fresh picked apples :) Inspired by Round Pond Estate's artisanal olive oil & Ryan's famous olive oil cake recipe, we wanted to see what would happen if we threw in some apples & nuts... The result was divine.
- 3 large eggs, beaten
- 2 cups granulated sugar
- 12 oz. Round Pond Olive Oil
- 1 1/4 cup milk
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 1 cup almond meal
- 1 pealed, cubed green apple
- 1/3 cup chopped pecans
Swiss Meringue Frosting (adapted from Food Network):
- 10 large egg whites
- 1 3/4 cups sugar
- 6 sticks unsalted butter, softened but still cool
- 2 tbsp vanilla extrac
- In a large bowl, whisk together eggs, sugar, olive oil, and milk.
- Sift together the flour, baking soda, baking powder, and salt.
- Add the dry mixture into the wet mixture. Whisk until well blended.
- Fold in almond meal, apples, and peacans.
- Pour mixture into 2 buttered 6-inch cake pans
- Bake at 350 degrees F for 1 hour and 15 minutes.
- While cake is baking, place egg whites and sugar in large mixing bowl. Set over simmering water.
- Whisk constantly until the sugar melts and the mixture is thin and warm.
- Remove the bowl from heat and whisk on high speed until stiff peaks form, about 5 minutes.
- Continue beating on low speed until cool, about 15 more minutes.
- Beat in small pieces of butter on low speed. Mixture may "curdle."
- Add vanilla extract.
- Cool cake before frosting.
- Rebeat the frosting if needed to make firmer.
- Once cake is done, place on a rack to cool, then run a knife around the edges and place it on a plate to frost.
- Frost the cake & apply Chefanie Sheets!
30 minutes active time, 1 hour and 45 minutes total time
Note: This cake batter is enough for 2, 6-inch cake pans.