Image: Skye McAlpine
This lightly flavoured cake is begging to be enjoyed with your afternoon cup of joe or tea.
- 4 to 5 medium dessert apples (roughly 1¼ lbs)
- 3 large eggs
- ⅓ cup liquid honey
- ½ cup plain whole-milk yogurt
- 3 tbsp + 1 tsp extra-virgin olive oil
- 1¾ cups self-rising flour Scant
- ½ cup walnut pieces
- 2 tbsp salted butter
- 3 tbsp light brown sugar
1 Preheat the oven to 350˚F. Line the bottom of a 9-inch spring-form pan with parchment paper and set aside.
2 Core the apples and roughly slice them lengthwise into half moons. Roughly chop half of the apple slices, and save the rest for decoration.
3 In a medium bowl, using a hand-held mixer, whisk the eggs and honey vigorously for 2 to 3 minutes, until pale and fluffy. Add the yogurt and stir with a wooden spoon until well combined. Drizzle in the olive oil and stir until well combined. Sift the flour into the bowl and mix until there are no lumps. Toss in the chopped apples and walnuts, and give everything a good stir. Spoon the batter into the prepared spring-form pan and use the back of the spoon to smooth the batter out before arranging the remaining apple slices over-top. Scatter a few pieces of butter over the top of the cake, then sprinkle with the brown sugar.
4 Bake for about 45 minutes, until golden brown on top and a toothpick inserted into the middle comes out clean. Eat warm or at room temperature. (The cake will keep in an airtight container for a few days.)
Excerpted from A Table in Venice. Recipes Copyright © 2018. Excerpted by permission of Random House. All rights reserved.