Apple Olive Oil Cake With Maple Cream Cheese Icing Recipes

Steps:

• Preheat the oven to 325 F (170 C). Grease an 8-inch (20cm) springform pan, then line the bottom and sides of it with baking parchment. If using, put the sultana raisins and the water in a saucepan and simmer on low heat until the water has been absorbed completely. Set aside to cool.
• Sift the flour, cinnamon, salt, baking powder and baking soda into a bowl.
• Put the oil and sugar in a bowl. Split the vanilla pod lengthwise and scrape the seeds into the bowl (or add extract). Whisk the oil, sugar and vanilla together (you could do this with an electric mixer with a paddle attachment). Gradually add the eggs to the mixture and mix until smooth and thick. Mix in the diced apples, sultanas and lemon zest. Add the dry ingredients, folding in gently (you can do this all at once).
• In a clean bowl whisk the egg whites until they have a soft meringue consistency. Gently fold them into the batter, in 2 additions.
• Pour the batter into the prepared pan and smooth out the surface. Bake for 1 hour and 15 minutes to 1 1/2 hours or until a skewer inserted in the middle comes out clean. When completely cooled, remove the cake from the tin and cut in half horizontally using a large serrated knife to form 2 discs.
• To make the icing, beat together the butter and maple syrup and sugar until light and airy. Next add in the cream cheese and beat until it's totally smooth (preferably with the whisk attachment). Use half of the icing to the sandwich the cakes together, and smooth the remaining frosting up on top.

Steps:

• 1. Preheat oven to 350° F.
• 2. Combine dry ingredients into a medium-sized bowl and set aside. In a separate bowl, add all wet ingredients and beat until smooth.
• 3. Add dry ingredients a quarter at a time; add orange zest and mix until smooth.
• 4. Pour batter into four mini lightly oiled baking pans or mini cast iron skillets. One large cake pan can also be used, though baking time may vary.
• 5. Arrange apple slices on top of each pan. Bake for about 20 to 25 minutes or until golden brown.

Steps:

• For cake:
• Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
• For icing:
• Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
• Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

Steps:

• Make cake:
• Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine apples and water in small saucepan. Cover; simmer over medium-low heat until apples are tender, about 20 minutes. Place in processor; purée until smooth. Cool purée. Sift 2 1/2 cups flour and next 5 ingredients into medium bowl. Toss currants with remaining 1 tablespoon flour in small bowl to coat; mix in walnuts.
• Using electric mixer, beat sugar, butter, brandy and vanilla in large bowl until blended. Beat in eggs 1 at a time. Beat in half of flour mixture and 1 1/4 cups apple purée, then remaining flour mixture (re-serve any remaining puree for another use). Stir in currants and walnuts. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cut around pan sides to loosen cakes; turn out onto racks and cool.
• Make frosting:
• Using electric mixer, beat butter and sugar in large bowl until blended. Beat in cream cheese, then maple syrup and flavoring. Chill until beginning to firm, about 20 minutes.
• Assemble cake:
• Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with second layer; spread with 3/4 cup frosting. Top with third layer. Spread 1 cup frosting in thin layer over cake. Chill 15 minutes. Spread remaining frosting over cake. Press 2 cups walnuts halfway up sides of cake. Chill until frosting is set, at least 30 minutes. (Can be made 1 day ahead. Cover; keep chilled. Let stand at room temperature 1 hour before serving.)