- 3 eggs, separated
- 125g caster sugar
- 75g plain flour
- 1/2 tsp baking powder
- 1/4 cup Morella Grove Extra Virgin Olive Oil
- Icing sugar, for dusting (optional)
For the poached apples
- 250g granny smith apples, peeled, cored and chopped
- 1 tsp extra virgin olive oil
- 1 cup verjuice
- 1 tbsp chopped rosemary
Place apples in a large saucepan, add the olive oil, verjuice and rosemary and cook until apples are soft. Drain apples, retaining 1/4 cup of poaching liquid for the cake mixture. Place poached apples in a round 20cm buttered baking dish, ready for the cake mixture. Preheat oven to 180C.
Beat egg yolks with half the sugar in a bowl until the mixture is pale and thick. In a separate bowl whisk egg whites and remaining sugar until soft peaks form. Sift flour and baking powder into egg yolk mixture. Add cooled poaching liquid and the olive oil and stir until well combined. Slowly fold in egg whites (a third at a time) until all of it is combined.
Pour cake mixture over apples and bake for 20-25 minutes. It rises a little like a souffle and falls back down again. Dust with a little icing sugar and serve directly from the baking dish with some Jersey cream or a similar rich, thick cream.
Source: Tree to Table – Cooking with Australian Olive Oil by Patrice Newell