A sweet taste of Autumn, in a special way serve it with warm eggnog, vanilla ice cream, or simply dusted with cinnamon. It is not only delicious, but also easy to cook: the tender and soft dough is made by adding extra virgin olive oil.


Serves 8

The yoghurt pot is the unit of measurement for all other ingredients.

3 cooking apples (such as Golden or similar)

½ lemon

125 ml natural yoghurt (1 pot)

3 medium eggs (separate yolks from whites)

3 pots full to the brim with sugar + 1 tbsp

3 pots full to the brim with cake flour (not self-rising)

½ pot extra virgin olive oil

16 gr baking powder



1 Preheat the oven to 170°C. Rub a little butter around the insides of  loose-bottomed 24 cm cake tin, then sprinkle with flour.

2 Peel the apples, then cut the cheeks of the apple away from the core; cut each cheek into very thin slices and put them in a large bowl. Squeeze the juice from the ½ lemon and pour it to the apples’ slices with a tbsp of caster sugar and toss.

3 Put the yolks into a bowl (let the whites drain away into a little bowl), then add the yoghurt and, using hand-held electric beaters or a stand mixer, beat together; add the sugar and continue to beat until smooth and creamy. Pour in the flour and mix together well. Add the extra virgin olive oil and beat again until the mixture is even and smooth. Finally add the baking powder.

4 Whip egg whites with a pinch of salt until very stiff.

5 Evenly incorporate whipped whites to the dough and transfer to the cake tin. Stir in the apples and dunk them in the dough.

6 Bake the cake for 45 minutes or until a skewer inserted into the middle of the cake comes out clean. Once cooled, transfer to a serving plate, then spread with icing sugar or cinnamon over the top, if desired.