APPLE AND JAM OIL CAKE
Dairy free, rustic and easy to make, this fruit-layered cake works equally well with stone fruit in summer or firm pears in winter.
Provided by Monday Morning Cooking Club
Categories HarperCollins Dessert Fall Apple Olive Oil Strawberry Vegetarian Tree Nut Free Soy Free Rosh Hashanah/Yom Kippur Hanukkah
Yield About 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Line a 9½-inch round springform cake tin.
- Using an electric mixer, beat the eggs and caster sugar until pale and creamy. Add the oil and vanilla and beat until just combined. Using a spatula, gently fold in the flour.
- Pour half of the batter into the prepared tin, then dot with the strawberry jam and cover with half of the sliced apple. Sprinkle with the cinnamon sugar. Top with the remaining batter then the remaining apple slices. Finally, sprinkle over the tablespoon of caster sugar.
- Bake for 1 hour then reduce the temperature to 325°F and bake for a further 30 minutes or until deep golden and a skewer inserted into the centre comes out clean.
- Note: To make cinnamon sugar, combine 230 g (1 cup or 8 oz) caster sugar with 2 tablespoons of ground cinnamon. Store in an airtight jar and use as needed.
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