Apple and olive oil cake recipe
 This apple cake is dense and sweet, with a little tartness from the apple sauce, while the olive oil icing makes it moist and fragrant. The cake is vegan and it can also be gluten-free – but most of all, it’s delicious. 180ml/6fl oz extra-virgin olive oil, plus extra for greasing220g/8oz caster sugar2 tsp baking powder180g/6oz chunky apple sauce200g/7oz ground almonds, sifted200g/7oz plain flour or gluten-free flour, sifted 1 tsp mixed spice 180ml/6fl oz extra-virgin olive oil, plus extra for greasing 220g/8oz caster sugar 2 tsp baking powder 180g/6oz chunky apple sauce 200g/7oz ground almonds, sifted 200g/7oz plain flour or gluten-free flour, sifted 1 tsp mixed spice 250ml/9fl oz apple juice 100g/3½oz caster sugar 1 tsp mixed spice 250ml/9fl oz apple juice 100g/3½oz caster sugar 1 tsp mixed spice 80ml/2⅔fl oz extra-virgin olive oil 80g/2¾oz icing sugar, sifted 80ml/2⅔fl oz extra-virgin olive oil 80g/2¾oz icing sugar, sifted Method Start by lining and greasing a deep 20cm/8in cake tin and preheating the oven to 200C/180C Fan/Gas 6. Pour the oil and sugar into a bowl and whisk together for 2 minutes until well combined and pale. Put the baking powder and apple sauce into a smaller bowl and mix together. Add to the oil and sugar mixture and mix together until well combined. Fold in the ground almonds and plain flour until everything is well combined. You should have a dense, grainy batter. Spoon into the lined cake tin, smooth with the back of a spoon and bake for 30 minutes. After 30 minutes, reduce the oven temperature to 180C/160C Fan/Gas 4 and pop a piece of kitchen foil on top of the cake tin to stop the top from browning too much. Bake for another 25 minutes.To make the syrup, put the apple juice and sugar into a saucepan. Bring to the boil, then leave to simmer for 10 minutes, or until reduced by half. Take off the heat, add the mixed spice and stir through. As soon as the cake comes out of the oven, poke holes into it and pour the syrup mixture all over. Leave to cool completely in the tin. Meanwhile, make the icing. Put the oil and icing powder in a jug and mix until thick and well combined (or blend with a stick blender). As soon as the cake is cooled, drizzle the icing on top and it’s ready to eat. Start by lining and greasing a deep 20cm/8in cake tin and preheating the oven to 200C/180C Fan/Gas 6. Start by lining and greasing a deep 20cm/8in cake tin and preheating the oven to 200C/180C Fan/Gas 6. Pour the oil and sugar into a bowl and whisk together for 2 minutes until well combined and pale. Put the baking powder and apple sauce into a smaller bowl and mix together. Add to the oil and sugar mixture and mix together until well combined. Fold in the ground almonds and plain flour until everything is well combined. You should have a dense, grainy batter. Spoon into the lined cake tin, smooth with the back of a spoon and bake for 30 minutes. Pour the oil and sugar into a bowl and whisk together for 2 minutes until well combined and pale. Put the baking powder and apple sauce into a smaller bowl and mix together. Add to the oil and sugar mixture and mix together until well combined. Fold in the ground almonds and plain flour until everything is well combined. You should have a dense, grainy batter. Spoon into the lined cake tin, smooth with the back of a spoon and bake for 30 minutes. After 30 minutes, reduce the oven temperature to 180C/160C Fan/Gas 4 and pop a piece of kitchen foil on top of the cake tin to stop the top from browning too much. Bake for another 25 minutes. After 30 minutes, reduce the oven temperature to 180C/160C Fan/Gas 4 and pop a piece of kitchen foil on top of the cake tin to stop the top from browning too much. Bake for another 25 minutes. To make the syrup, put the apple juice and sugar into a saucepan. Bring to the boil, then leave to simmer for 10 minutes, or until reduced by half. Take off the heat, add the mixed spice and stir through. As soon as the cake comes out of the oven, poke holes into it and pour the syrup mixture all over. Leave to cool completely in the tin. To make the syrup, put the apple juice and sugar into a saucepan. Bring to the boil, then leave to simmer for 10 minutes, or until reduced by half. Take off the heat, add the mixed spice and stir through. As soon as the cake comes out of the oven, poke holes into it and pour the syrup mixture all over. Leave to cool completely in the tin. Meanwhile, make the icing. Put the oil and icing powder in a jug and mix until thick and well combined (or blend with a stick blender). As soon as the cake is cooled, drizzle the icing on top and it’s ready to eat. Meanwhile, make the icing. Put the oil and icing powder in a jug and mix until thick and well combined (or blend with a stick blender). As soon as the cake is cooled, drizzle the icing on top and it’s ready to eat. Recipe tips This cake will keep in the fridge for 4 days.