Apple & Olive Oil Cake with Sautéed Apples & Mascarpone

Name: Apple & Olive Oil Cake with Sautéed Apples & Mascarpone
Yield: serves: 8 to 10
Ingredients: 2 tablespoons unsalted butter; 2 Granny Smith or other baking apples, peeled, cored, and cut into 8 wedges each; 5 large eggs, separated, plus 2 additional whites; 3/4 cup granulated sugar; 1/2 teaspoon cinnamon; Grated zest and juice of 1 lemon (reserve the juice for the topping); 3/4 cup extra virgin olive oil, plus more as needed; 1/2 cup Vin Santo; 1 cup all-purpose flour; Pinch of kosher salt; 6 tablespoons unsalted butter; 1/2 cup packed light or dark brown sugar; 1 teaspoon cinnamon; 6 Granny Smith or other baking apples, peeled, cored, and cut into 6 wedges each; 3/4 cup golden raisins; 1/2 cup Vin Santo; 1 cup mascarpone, at room temperature; 1/4 cup granulated sugar

December 9, 2011

This is a super-yummy cake that you can whip together easily once you’ve got your mise en place under control. Start by preparing all your apples at once—then just break off what you need to sauté for the cake first, and put the ones for the topping in a bowl off to the side. After you’ve grated the lemon zest for the cake, squeeze the juice from the lemon and toss it with the reserved apples for the topping—this adds flavor and keeps them from turning brown while you make the cake. If you really have it together, you can make the topping ahead of time and keep it in the fridge until you’re ready to serve the cake. You don’t even have to serve the topping warm, but I think it’s really special this way. Got leftovers? This topping is great over ice cream, on pancakes, or, of course, on second helpings of cake!

Recipe notes

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