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Kaaket Tuffah Wa Zeit Zaytoun – Apple And Olive Oil Cake Recipe

Yields1 ServingPrep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

Lebanese olive oil cake that is rustic, dense, and unbelievably moist, with chunks of apple, raisins, and cinnamon. Like a straightforward apple cake made in an Lebanese grandmother's kitchen

 47 g All purpose flour (white)
 ½ Green apples
 ⅛ Lemon (to zest)
 13 g Dates (chopped)
 ⅓ Eggs
 ⅓ Egg whites
 ⅛ tsp Salt
 ⅛ tsp Cinnamon (powder)
 ¼ tsp Bicarbonate of soda (also called Baking Soda)
 ⅛ tsp Baking powder
 ⅛ tsp Vanilla (essence)
 30 g Honey
 ⅛ cup Olive oil
1

Sift the dry ingredients into a bowl using a fine sieve and mix them together (flour, cinnamon, bicarbonate of soda, baking powder and salt).

2

Using a handheld whisk, mix together the honey, olive oil, vanilla and the whole eggs.

3

Add the chopped apples, lemon zest and chopped dates and mix with a spatula.

4

Add the dry ingredients that you sifted in Step 1 and lightly fold to combine with the mixture in the bowl. If it’s the first time you do this, folding means using the edge of the spatula to gently bring the ingredients together (do not mix). To fold you start with the spatula at one edge of the bowl and lift it out of the mixture and back into it creating the figure 8. Turn the bowl and repeat.

5

In a separate bowl, whisk the egg whites with a pinch of salt until they are white and create peaks.

6

Now gently fold the whisked eggs into the cake mixture.

7

The best sized cake tin to use for this cake is 26cm in diameter. Oil the sides and bottom of the tin with olive oil so the cake doesn’t stick and pour in the cake mixture. Put the tin in the center of the oven to cook. You’ll know it’s done when the cake has risen and gone brown (about 90 minutes). Take the cake out of the oven and leave it to cool for about 30 minutes before removing it from the tin.