½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp salt
1tsp baking powder
100ml virgin olive oil
150g unrefined caster sugar
vanilla pod, seeds only
4 free rang eggs
4 granny smith, braeburn or fuji apples, peeled and cut in 1cm dice
1 unwaxed lemon, zest only
2 free range egg whites
Preheat the oven to 160°C, grease 2 x 25cm cake tins and lightly dust with flour.
Weigh the sugar, vanilla seeds and oil into a large mixing bowl, use an electric mixer to whisk the sugar and oil till light and fluffy.
Add the eggs one at a time, whisk until creamy and pale in colour.
Sift all the dry ingredients in a separate bowl. Fold half of the dry ingredients gently into the egg mixture with a metal spoon. Add the milk and fold the rest of the flour in. Do not over work the batter.
Fold in the diced apples and lemon zest.
Whip the egg whites to soft peaks and fold the egg whites into the cake batter.
Divide the cake mixture between the two cake moulds. This will give you two fairly shallow cakes, if you like a higher cake only use one cake tin.
Place the cake tins in the preheated oven on the middle shelf and bake for 40 minutes to 1 hour.
Once the cake is cooked, remove from the oven and let the cakes cool in the moulds for 10 minutes, turn them out on to a cooling rack and let the cakes cool completely.
Dust heavily with icing sugar and glaze the cake either under the grill or using a blowtorch.
Serve slightly warm.
Makes 2 shallow 25cm cakes