ottolenghi’s apple + olive oil cake w golden frosting | the perfect special occasion cake

If you haven’t heard of Yotam Ottolenghi before – go and check out one of his cookbooks. He’s an Israeli-British chef and cooks some amazing food drawing heavily from middle eastern flavours. He writes cookbooks, has a tv show and owns a heap of deli’s and restaurants across London. This apple and olive oil cake stems from ‘Ottolenghi – the cookbook’ and can be purchased here.

I made this cake on the weekend for my nephew’s christening and it was really delicious, adding a real sense of occasion. I actually made two of these cakes, sliced them down the middle, made extra frosting and created a four tiered cake, but you could simply make just the one.

It’s such a light and flavoursome cake. I love how it isn’t too sweet and the hint of cinnamon is just right. Apples are in abundance at this time of year and the olive oil adds a level of complexity that really works. I’d even make it and simply sift icing sugar over the top. The cake itself is so good that it doesn’t even need the frosting. In saying that though, the frosting tastes so good too!

Give it a go. A few more steps involved than most of the recipes I share on the blog, but it’s totally worth it. I’ve also adapted Yotam’s recipe a little to make it easier to follow using ingredients that we can find readily available in our supermarkets. I’ve added all progress shots below so that you can go on a photo tutorial to help you along.

ottelenghi’s apple + olive oil cake

2/3 cup of sultanas
1 cup of water
2 1/2 cups of plain flour
1/2 teaspoon ground cinnamon
1 1/2 teaspoons of bi carb soda
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
3 x large Granny Smith apples
1 x cup of castor sugar
2/3 cup of extra virgin olive oil
2 x large eggs
2 x large egg whites
1 x teaspoon of vanilla extract
Zest of a lemon
Canola oil spray, for greasing the pan
Baking paper
You will need 1 x 23cm springform pan

golden syrup frosting

100g of butter, at room temperature
1/2 cup of brown sugar
1/4 cup of golden syrup

220g of  cream cheese, at room temperature

The method is written below, in between the photos.

  • Preheat the oven to 175C. Line the base of a springform pan with baking paper and give the sides a good spray with some canola oil spray for good measure.
  • Place the sultanas and 2/3 cup of water in a medium saucepan. Simmer over a low heat until all the water has been absorbed, then set aside.
  • Sift the flour, cinnamon, bi carb soda, baking powder and salt together into a bowl and set aside.
  • Peel and core the apples, then cut into 2cm pieces and set aside.

  • Place the sugar, olive oil, 2 x whole eggs, vanilla and lemon zest in the bowl of a mix master. Beat on a medium speed for 7 minutes, until the mixture is light in color, doubled in size and has thickened a little. Remove the bowl from the machine and, using a wooden spoon, gently fold the sifted dry ingredients in to the wet mixture.img_2170
  • Add the apples, raisins, and the remaining 1/3 cup of water and stir to combine.
  • Using hand beaters, place the egg whites in a separate clean bowl and whisk to form soft peaks.

  • Gently but thoroughly fold the egg whites into the cake mix.

  • Using a spatula, scrape the batter into the pan.

  • Bake in the oven for 60 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and set aside to cool.


  • Now to make the frosting –
    While the cake is cooling, place the butter, brown sugar and golden syrup in the bowl of a mix master. Beat until light and airy.

  • Add the cream cheese, a quarter at a time. Continue to beat for about 2 minutes, until thick and smooth and a lot lighter in colour.

  • Now to ice the cake/s. Simply spoon the frosting on top of the cake or follow the steps below if you’re making a tiered cake.

  • With a large serrated knife, slice the cakes in two and using two egg flips – carefully, lift the top cake off and reserve on a piece of baking paper. (You will have 4 pieces of cake for the 4 tiers).

  • Simply spread a quarter of the frosting on to the top of the cake and lift the other piece on top.

  • Continue to spread the frosting between all layers of the cakes. I make sure that the frosting goes right to the edges of the cake so that it pokes out the side a little bit.

  • It helps if you have a spare pair of hands as the cakes can sometimes stick a little bit to the baking paper. Once all layers are iced in between – place the lid on top and ice the final layer. Carefully move on to a cake stand.

If you make this ottolenghi apple + olive oil cake please leave your comments below, or post your pic on Insta and tag #los_kitchen. xx

1 Comment

  1. I made this cake on the weekend and everyone absolutely loved it!! Lo’s steps and tips make the recipe so easy to follow, thanks Lo! I’ll definitely be making this again. Belle xxx

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s