This moist, fruity cake is based on a recipe for Rustic Tuscan Apple Cake that my friend Val posted in her brilliant site More than Burned Toast.
I tweaked the recipe, substituting olive oil for the butter, and also used my lemon liqueur instead of the amaretto the Tuscan recipe suggests.I made it in a rectangular pan, and as I took it out of the oven I glazed it with some marmalade diluted in more lemon liqueur…
For a 10X7 inch (25X18,5 cm) cake
5 eggs
2/3 cup granulated sugar
1 cup light olive oil
2 ¼ cups flour
1 tablespoon baking powder
2 teaspoons cinnamon
½ teaspoon salt
2 teaspoons lemon zest
3 teaspoons lemon juice
4 tablespoons Lemon Liqueur
3 Granny Smith apples, julienned in a mandolin cutter –about 4 cups
2 tablespoons fresh ginger, grated on the microplane (optional)
1-2 tablespoons light brown sugar
GLAZE
1 cup marmalade
½ cup lemon liqueur
Heat oven to 350F (180C).
Lightly oil a 10X7 inch (25X18,5 cm) pan lined with parchment paper.
In a large mixing bowl, add the eggs and sugar. Beat at medium speed for 4-5 minutes or more until pale, creamy, and thickened. Add the olive oil and lemon juice and beat 3 minutes more.
Whisk together flour, baking powder, salt, cinnamon, and lemon zest and set aside.
Turn the speed down; gradually add the flour mixture; scrape down sides of bowl after each addition.
Still beating on low speed, add the liqueur until blended.
With a spatula fold in 3 cups of the apples and the ginger, if using, into the batter.
Pour the batter into prepared pan; shake gently or use a spatula to smooth the surface of the batter.
Arrange the remaining apple pieces on top of the batter and sprinkle with the light brown sugar.
Place in center of hot oven and bake for about 70 minutes, until the cake pulls away from the sides of the pan and the top is golden brown. It is done when it tests barely moist with a toothpick inserted in the center.
Remove from oven and prick the top with a fork. Mix the marmalade with the liqueur and pour the syrupy glaze over the cake. Let cool on a wire rack for 15 minutes to absorb the syrup, then invert on a plate, peel off the parchment paper, and let stand 10-15 minutes so that the syrup is equally distributed all over the cake.
Invert, again on a serving platter, let cool completely, and cut pieces to serve.
