Apple Olive Oil Cake has its origins in the coastal region of Liguria, Italy. It's a super simple recipe with chunks of Ontario's Gala apple and sweet raisins. If you've made any of our olive oil cake recipes, you'll recognize the cake's tenderness, moistness and crumbly top. For an above average sweet tooth, a dollop of ice cream is the perfect indulgence.

2 large Gala apples, peeled, finely chopped
Orange juice to soak apples to prevent browning
3 cups all-purpose flour
½ tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking powder
1 tsp baking soda
1 cup sugar
1 cup EVOO 
2 large eggs
2/3 cup gold raisins, soaked in warm water for 15 minutes, drained


Preheat oven to 350°. Place the chopped apples in a bowl. Add modest amount of orange juice, just enough to coat. In a large bowl sift flour, cinnamon, nutmeg, baking powder and baking soda. Set aside. In a stand mixer add sugar and EVOOs. (You can use a hand mixer, too). Mix on low for 2 minutes until combined. Add eggs, one at a time and mix for another 2 minutes until the mixture is creamy and increases in volume. Gradually, add wet ingredients to dry. Use a hand mixer or wooden spoon to blend. It will be a thick batter. Pat dry apple pieces with paper towel. Drain raisins thoroughly. Add both raisins and apples to the batter and blend until combined. Grease, then line a 9-inch cake pan with parchment paper. Place batter into pan and level the top with the back of your wooden spoon. Bake for 45 minutes or until an inserted toothpick comes out clean. Cool completely in pan. When ready, simply lift the parchment up to transfer the cake into a serving dish. 

With thanks to for inspiration