Fruit olive oil sponge cake

It seems to be the most fantastic sponge cake I have ever tried. Have already made it twice! It is moist due to the olive oil and a layer of baked juicy apples and berries. The fruit layer may contain anything you like (I tried also a mix of apples, raspberries and blackberries).
To make a larger cake, for a 24 cm and 8 cm deep springform pan, double the proportions of the ingredients (my suggestion is to add a bit less sugar, if you prefer moderately sweet cakes).
Whilst making this sponge cake for the second time, I simplified the process by beating the eggs without separating egg whites and yolks. It worked out! The egg mixture grew light and fluffy. And the cake was airy, moist and spongy. Enjoy!:)


Sponge cake
4 large eggs
1/2 cup olive oil
1 cup sugar
1 cup all-purpose flour
1 teaspoon vanilla extract
3 apples, cored and sliced
1 cup black currants
1 teaspoon lemon juice
1 teaspoon cinnamon
handful of almond flakes
Black currant sauce
1 cup black currants
1 tablespoon sugar
1/3 teaspoon cinnamon


Preheat the oven to 180C/350F. Either grease and flour or line a medium-sized baking pan with parchment paper (it will be easier to remove a pie then, not scraping the fruit from the bottom). I used 23×24 cm and 4 cm deep heartshaped baking pan.

Beat the egg whites, gradually adding 3/4 cup of sugar until very fluffy  and sugar dissolves (using an electric/stand mixer), about 5-7 minutes.
Beat the egg yolks with the remaining 1/4 cup of sugar. Using a rubber spatula, mix in olive oil and vanilla extract (the mixture will be runny, that’s fine).
Gently fold in the egg yolk mixture into the beaten whites. Gradually spoon the flour and stir carefully, scraping the batter from the sides of the bowl to the center until just incorporated.
[Alternatively, beat the eggs gradually adding sugar. Then gently mix in olive oil and vanilla. Add sifted flour and stir very carefully until just incorporated].

Spread the apple slices into the prepared baking pan, sprinkle with lemon juice and dust with cinnamon. Scatter the black currants over. Pour the batter. Sprinkle with almond flakes. Bake for 25-30 minutes until lightly browned and the toothpick inserted in the center comes out clean. Allow to cool in the open oven.

For the black currant sauce: place the berries, sugar and cinnamon into the sauce pan. Simmer over low heat until berries become soft and sugar dissolves, about 5 min.

Slice the cake, top with the black currant sauce and serve:)

Bon Appetit!DSC04041_logo1.jpgDSC04050logoDSC04164_logo_


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