A light and airy apple cake! It couldn’t be easier. Rose petal jam adds incredible fragrance. For this cake is quite dry, brush freshly squeezed orange juice or sugar syrup directly onto a warm cake once it comes out of the oven.
3 large apples
3 large eggs
2 tablespoons olive (vegetable) oil (optionally)
1 cup all-purpose flour
2/3 cup sugar (approx. 10 tablespoons)
pinch of salt
2 tablespoons rose petal jam
freshly squeezed orange juice (from 2 oranges)
handful of almonds (optionally)
- Preheat the oven to 180 C. Grease the baking pan with oil/butter (or line it with parchment paper and sprinkle some flour). Removing the core, slice the apples and distribute them into the baking pan. Evenly spread rose petal jam onto the apples and sprinkle with some minced nuts, if desirable.
- Using an electric mixer beat the eggs gradually adding sugar until fluffy. Whisk in olive oil, flour and salt. Pour the batter over the apples. Sprinkle with some rolled oats, if desirable. Bake from 30 to 40 minutes until golden. Check doneness by inserting the toothpick in the middle of the cake. Let it cool for 5 minutes. Once it is removed from the oven, use a pastry brush to brush freshly squeezed orange juice (or sugar syrup) over the entire cake (better to use a bristle brush rather than a silicon one as it allows to cover the surface evenly). Transfer your cake onto a wire rack to cool completely. Serve!