This Olive Oil Apple Cake pairs soooo beautifully with tea that I chose to include the recipe in this post along with my Rishi Tea & Botanicals review and giveaway. It is an easy cake, but special care must be taken when mixing in the olive oil. Be sure to add it in a slow, steady stream, fully incorporating it as you go. And do use a nice fruity extra virgin olive oil.
As you know, I drink a great deal of tea, so I think it's really important that it be organic. Though I still at times drink black teas that are not, I try to drink mostly organic. Very few places near me carry organic loose leaf black teas, so an online search a few years ago led me to Rishi Tea & Botanicals, based in Milwaukee, Wisconsin.
If you prefer tea bags, you'll be glad to know they added tea bags to their line in 2013. Be sure to visit the Rishi Tea FAQ page to learn all about their tea bag materials. I found it fascinating, and I don't even use tea bags! But if I did, these would make the cut with me.
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| This little pot (13.5 fluid ounces/400 ml) with its stainless steel strainer lid is perfect for those tea drinkers who like to do multiple infusions of the tea leaves. |
The tea I'm drinking today is Rishi Tea & Botanicals Organic Earl Grey Supreme, top grades of Yunnan Dian Hong black tea with real first-press bergamot oil from fruit grown in Calabria, Italy. After experimenting with different amounts, times and temperatures, I concluded that for a standard 12-ounce mug (which actually holds 10 ounces of liquid), or a little pot for two standard teacups, I'd go with:
Tea 2 teaspoons/4 grams, Water 10 fluid ounces/296 ml, Temperature 200F/93C, Time 5 minutes. That made a cup of tea with a good balance between the tea and the bergamot. A greater quantity of tea leaves, higher temperature or longer time resulted in a much stronger bergamot flavor, and that might be your preference. You always need to experiment with a new tea to get it exactly right for you, and then just make it that way every time.
I hope you'll try both the tea and the cake and enter the giveaway below. One very happy tea drinker (or tea gifter!) is going to win a $100 gift certificate redeemable in the Rishi Tea online tea shop. What is your favorite type of tea: loose, bags, black, green, white, matcha, etc? Rishi calls their herbal tisanes "botanical."
If you win the drawing, what kind of teas will you order?
If you win the drawing, what kind of teas will you order?
Olive Oil Apple Cake
(Makes one 8.5-inch/10-cup Bundt cake)
2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour
1 tablespoon non-GMO baking powder1 teaspoon cardamom
1/2 teaspoon salt
1 1/2 cups (10.5 ounces/298 grams) sugar
4 large eggs, room temperature
Finely grated zest of one medium orange
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup (6 fluid ounces/177 ml or 5.625 ounces/160 grams) extra virgin olive oil
1 pound (16 ounces/454 grams) apples (Pink Lady or Granny Smith are good), peeled and cut into 1/3-inch dice
1 Butter well and flour an 8.5-inch/10-cup Kugelhopf pan (the same one I use for my Babka recipe) or Bundt pan. Preheat oven to 350F/180C/Gas4.
Note: I also like to bake it in this 9x4x4-inch Pullman loaf pan, which also holds 10 cups. It is my very favorite bread and loaf cake pan--I have two!
2 In 1.5-quart bowl, combine flour, baking powder, cardamom, mace or nutmeg, and salt. With electric hand mixer on low speed, whisk the dry ingredients together for 1 minute to "sift."
3 In 2.5-quart bowl, combine sugar, eggs, orange zest and extracts. With electric mixer on medium speed, beat for 2 minutes until light and fluffy.
4 With mixer running on medium speed, gradually pour the olive oil in a thin stream into the egg mixture, so that it is completely incorporated. This should take 4 to 5 minutes; don't rush it.
5 Remove about 1/4 cup of the flour mixture and fold the remainder into the egg mixture. Toss the apples with the 1/4 cup of flour, then fold them and any loose flour into the batter.
6 Scrape batter into prepared pan, smooth the top, then drop the pan a few times from a height of just a few inches to settle the batter. Bake for about 55 to 60 minutes, until it passes "the toothpick test." Cool in pan on wire rack for 10 to 15 minutes, then turn cake out of pan and continue cooling on wire rack for 2 hours. Before serving, you might give it a dusting of powdered sugar. And a little whipped cream is never a bad idea!
1 Butter well and flour an 8.5-inch/10-cup Kugelhopf pan (the same one I use for my Babka recipe) or Bundt pan. Preheat oven to 350F/180C/Gas4.
Note: I also like to bake it in this 9x4x4-inch Pullman loaf pan, which also holds 10 cups. It is my very favorite bread and loaf cake pan--I have two!
2 In 1.5-quart bowl, combine flour, baking powder, cardamom, mace or nutmeg, and salt. With electric hand mixer on low speed, whisk the dry ingredients together for 1 minute to "sift."
3 In 2.5-quart bowl, combine sugar, eggs, orange zest and extracts. With electric mixer on medium speed, beat for 2 minutes until light and fluffy.
4 With mixer running on medium speed, gradually pour the olive oil in a thin stream into the egg mixture, so that it is completely incorporated. This should take 4 to 5 minutes; don't rush it.
5 Remove about 1/4 cup of the flour mixture and fold the remainder into the egg mixture. Toss the apples with the 1/4 cup of flour, then fold them and any loose flour into the batter.
6 Scrape batter into prepared pan, smooth the top, then drop the pan a few times from a height of just a few inches to settle the batter. Bake for about 55 to 60 minutes, until it passes "the toothpick test." Cool in pan on wire rack for 10 to 15 minutes, then turn cake out of pan and continue cooling on wire rack for 2 hours. Before serving, you might give it a dusting of powdered sugar. And a little whipped cream is never a bad idea!
Tea Making Tips
The mistake many people make with tea is following the old "rule" of one teaspoon per cup plus one for the pot. All black teas are not alike. Higher grades of tea generally have larger leaves, so a teaspoon of them will weigh a lot less than a teaspoon of small leaves. Of course, not everyone weighs their tea. What to do?
When making a new tea, I will weigh out 3 grams of tea leaves (and see what that measures) or you can just measure 2 level teaspoons or a gently rounded 1/2 tablespoon per 8 ounces of boiling water (unless a lower temperature is recommended) and steep for 5 minutes.
Then I taste it and decide whether I should adjust the amount of tea either up or down or adjust the steeping time up or down by a minute. After a time or two, you will have it fine-tuned for that particular tea and can make it just the way you like it every time (without getting the scales out -- I'm not that obsessive!).
It's also helpful to have an electric tea kettle that heats to a variety of temperatures.
When making a new tea, I will weigh out 3 grams of tea leaves (and see what that measures) or you can just measure 2 level teaspoons or a gently rounded 1/2 tablespoon per 8 ounces of boiling water (unless a lower temperature is recommended) and steep for 5 minutes.
Then I taste it and decide whether I should adjust the amount of tea either up or down or adjust the steeping time up or down by a minute. After a time or two, you will have it fine-tuned for that particular tea and can make it just the way you like it every time (without getting the scales out -- I'm not that obsessive!).
It's also helpful to have an electric tea kettle that heats to a variety of temperatures.
Rishi Tea & Botanicals Giveaway
Rishi Tea will send winner: $100 gift certificate redeemable in the Rishi Tea online tea shop.
This giveaway is open to Canadian and US residents, including Alaska, Hawaii, AA, AP, APO, AS, FM, GU, MH, MP, PW, PR, VI (Sorry, international friends!) 18 years of age or older. Leave a comment below (one entry per person). Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday May 29.
Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday May 30. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday June 2, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).
This giveaway is open to Canadian and US residents, including Alaska, Hawaii, AA, AP, APO, AS, FM, GU, MH, MP, PW, PR, VI (Sorry, international friends!) 18 years of age or older. Leave a comment below (one entry per person). Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday May 29.
Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday May 30. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday June 2, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).
Disclosure: Rishi Tea provided product for review purposes and for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.
Jean
92 comments:
I love to bake with olive oil too. Your cake has such a perfectly smooth and tender crumb. Fantastic to share with friends and family over a pot of freshly brewed tea :-))
Thank you, Angie. I haven't done much sweet baking with olive oil yet. The olive oil and cardamom give it an entirely different flavor than a similar cake made with butter and, say, cinnamon.
Eye candy for me. The only tea bags I use are tee bags on the golf course…
This is a great post Jean.
" A touch of the Botanicals!! Nudge nudge, wink wink, say nah more, Know what I mean, love!!"
Well, the sun is shining here Jean! That's my excuse.
The above is a bowlderisation of a Monty Python quote. Eric Idle used to say it. In fact all the Python lot said it in some form or other.
Have you considered keeping the leaves from a first brew and using them for a second brew? Marilyn and I brought back some very high quality Darjeeling loose leaf tea from India last year. I can get at least three brews from each quantity of leaves I use. Each time the tea tastes richer and stronger. The Owner of the tea and herb emporium we bought it from in Jaipur suggested we try doing that. He was right.
Take no notice of my stupid use of Pythonesque catch phrases. All the best, Tony
i bet the cardamom and orange zest give that cake a delightful flavor. Would you believe I have never baked with olive oil-although I use it in cooking. xo Diana
Sully, I know tea is not your thing. But I'm sure I could convert you if given the chance!
Tony, keep right on bowdlerising those guys! Yes, I've done a bit of resteeping, though not often. The little glass pot in this post is perfect for that. You have convinced me to try it more often.
Thank you, Diana. I've used a lot of extra virgin olive oil in my savory baking, but haven't done much sweet baking with it. I'm going to try it in some more things!
Oh my! That cake looks so good! I actually would love a slice of it with a cup of tea. Or coffee. Yummy! Happy Memorial Day. Hugs and blessings, Cindy
Thank you, Cindy! I think I'll have a piece this afternoon with a cup of Rishi tea!
I love tea and need an infuser thingie, I only use now tea bags but I do buy loose tea and have a tiny infuser it doesn't work that well..Your recipe looks great and will try to make it soon..from mrs.sampson1@outlook.com..Have a wonderful memorial day weekend and day and love your blog, ciao mary jane!!!!!!!!!!!!!!
Thanks, Mary Jane. I hope you like it. And, yes, those tiny infusers are totally useless!
Another scrumptious cake!
Last Christmas, my boss gave me Rishi tropical green tea. If I'm the lucky winner, I'd love to try their black teas or oolongs. You know how to find me!
I think that right now, the Laduree tea salons are only on the east coast. I haven't been to Toronto location yet because it's located in a super busy mall. I may have to try going on a weekday...
Apple cake is just perfect with tea and I'm always pleased to see olive oil cakes. This sounds like a real treat. Back in the late 1960s (yes I am that old) I lived near a tea importer's shop and I'd buy a small amount of whatever sounded exotic. My favourites then were such teas as Orange Pekoe, Lapsang Souchong and Mate tea. I'm a bit less exotic these days and I mostly drink Assam with the occasional cup of Sencha. (It sounds like I'm measuring out my life in teaspoons.)
Tea and cake are the perfect match! I wish I could find a decaf black tea in loose form. I drink loose leaf tea early in the day, but need decaf in the afternoon/evening and have to resort to tea bags. I like the idea of using olive oil in a savoury bake; your recipe sounds lovely.
Margie, thanks. And it's an easy one, too. And I would only ever go to a mall anywhere on a weekday--I hate crowds!
Phil, thanks. I'm going to be doing more experiments with olive oil in sweet baking. I love Assam tea, but have never been a fan of Lapsang Souchong--it seems to me like barbecued tea! "Measuring out my life in teaspoons" sounds very literary.
Thanks, Lorrie. I don't know of any decaf loose leaf black teas. My friend who always keeps decaf black tea on hand uses tea bags. Now I'm curious and will have to look into it.
I mostly drink black tea as well. I will occasionally drink a flavored green tea or an herbal tisane at bedtime. Hope I win this giveaway! I would share a pot of tea with you any day, Jean.
Your apple cake made with olive oil sounds lovely, Jean. Along with Rishi Earl Grey I'd be in heaven. I experienced their tea at a local restaurant and can say it was delicious! Full bodied and very flavorful in bergamot. Earl Grey heaven for me! I use a tea sock that my daughter in law introduced to me for brewing loose tea. Hard to find, but lasts forever. Plenty of room for the leaves.
I love Rishi Tea. It would be wonderful with this cake.
Thank you, Martha. Yes, the tea sock! That's a good infuser as well with, as you say, plenty of room for the leaves. You know you're in a good restaurant when they pay attention to their tea!
Rachel, thank you, that would be lovely!
Leslie:
This is a very generous giveaway. I would love to win. Thank you for the opportunity.
leslieannstevenson@yahoo.com
Thank you, Gaye. Yes, it's a very good pairing!
Leslie, it's my pleasure to be able to offer this generous giveaway to my readers!
Jean the apple cake sounds (and looks) delicious! I am fond of baking with olive oil. My favorite pie crust recipe is made with olive oil instead of butter.
I have an old bottle of cardamon I've never used. Do you think I should throw it out and start fresh? I apparently have been reluctant to use it so I have no idea how it tastes. I love the orange zest in the cake. Anything with lemon or orange zest is so much better! How interesting to add almond extract in addition to vanilla. I'm going to give this a try over the weekend.
As for the tea....I'm hopelessly in love with my coffee.
Thank you, Sue. Do let me know how you like it. Hard to say about the cardamom. It will definitely not be as strong, so maybe use a little extra? Then if you like the taste of the cardamom, you can buy a fresh bottle. And if you don't, you can toss that old bottle and let that be that! And we can still be friends even if you like coffee!
This is a beautiful cake! Rarely do I see olive oil in a recipe other than salad dressings. I will need to give this one a try! Thank you!
lisa59@suddenlink.net
Thank you, Lisa. I think you'll like it. Just be sure to use a fresh, fruity olive oil.
Jean, the apple cake looks moist and Yummy. Yes, I would love a chance to win your Giveaway! I love tea, and English Breakfast tea and green tea are my favorite. I like using the tea bags, but also have a tea infuser that I bought a couple years ago, along with some white tea, which they say is the purest type of all. Thank you for this lovely Giveaway. It's a really nice one. : )
~Sheri
Thanks for visiting my blog, Jean!! Your cake looks delicious and seems to pair perfectly with a cup of tea. I prefer bags but on occasion use leaves. I have a lidded mug with an infuser that was a gift from a fellow tea lover. Have a blessed weekend!
Sheri, thank you. And English Breakfast is one of my favorites, too.
Thank you, Anne. I love those lidded mugs with infusers, too.
Both look wonderful. The olive/apple sounds like a very good combo. I need to share this one with my cousin, too. As for tea, I love those tisanes -- all the way!
Thank you, Jeanie. They have some hibiscus blends that look intriguing!
Oh my this looks delicious! I love tea too, it would go great with a cup of tea.
Thanks, Amy. I was afraid the olive oil and cardamom might be a bit too "exotic" for Mr Delightful, but he really loves this cake (and Earl Grey tea)!
Tea and cake are the best combinations. The cake looks delicious X #thatfridaylinky
Hahaha so glad we can still be friends if I like coffee! Thanks for the advice on the cardamon. I'm lining up ingredients now to give it a try. I'll let you know.
Thanks, sam. Wish I had some left!
Sue, can't wait to hear how it turns out!
I’m slow in getting around since getting back from the Hill Country, Jean. Your cake sounds perfect with a cup of tea. I love the idea of cardamom, orange zest and almond extract in the cake, with the apples. Yes please, enter me in this fabulous giveaway!!!. I do love ❤️ my tea, and would choose black tea, either loose or in bags. Thank you for the opportunity to win!
Welcome back, Kitty! Hope you had a fabulous time. I was hoping you'd get in on this--I hope all my tea friends will!
Hi Jean! Wow - your OO Apple Cake looks delicious. I copied your recipe, thank you for sharing.
It is good to be back in blogdom - hope I can continue - God willing.
Have a wonderful remainder of weekend.
Home of the free because of the brave!
Big hugs.
Michele, thank you. AND welcome back to blogdom! Please continue. We would all miss Finch Rest. Hugs!
Great post Jean and thank you for inviting me to your give away :). The apple cake sounds delicious! Enjoyed the interesting info about tea.
Denise, thank you. I really do love my tea and can get quite nerdy about the details! :D
Thank you for the invite! What a lovely idea.
You are most welcome, Jenn.
Thank you, Jean, for your visit. I hope the insert holds up as it is a better solution for the time being. The cake looks delicious and I will try it. Thanks for the tips on tea making. I tend to dunk a bag into hot water and that is it. I know when I can make a visit to a tea room how much better it is..Happy Weekend..Judy
Thanks so much, Judy. Yes, a properly made cup of tea is ever so much better than the old bag-dunk! :-)
I've been wanting to try an olive oil apple cake - thanks for the post!
My husband and I love tea and drink different kinds depending on the time of day! Green tea in the afternoon, chamomile at night etc. that cake looks delicious!
Tea and cake are just made for each other and this cake looks delicious.
All the best Jan
Carol, thank you. Olive oil cake recipes I've seen out there call for too much oil in my opinion. If you've noticed that as well, then you should like mine!
Nancy, thanks. This company makes all sorts of green teas and herbals. My husband switches to herbals in the evening, too.
Thanks, Jan. I put a lot less sugar in my baked goods, and I think it only makes them taste better than sweeter versions.
Thank you for another lovely giveaway, Jean. I'd love to win some fancy black tea from Rishi. And I often think of you with the little travel tea kit you made for car trips! paulinewiles(at)gmail(dot)com
Pauline, it really comes in handy, I can tell you. Even if staying in the home of friends or relatives, it's great to have because probably most people have inadequate tea-making supplies and equipment! #teasnob
I will most definitely be making the apple cake with olive oil! Just the kind of dessert hubby and I love. Love all kinds of tea but Rooibos is my favourite. Recently bought a Rooibos chocolate orange tea. So good. My email is darlene.foster@telus.net should I be the lucky winner. Great to have found your blog, Jean.
Darlene, thanks so much! With a good Spanish olive oil, I presume? I'm sure Rishi has a great Rooibos. I like every one of their teas I've tried.
I love the cake, will for sure try it out but am a coffee drinker. Thanks for sharing your post at #SeniSal
Thank you, Esme. And don't worry, even though you're a coffee drinker, we can still be friends! :-)
What a wonderful cake you have baked! My sons are addicted to tea and their favorite is Twinings..
Jean I love your olive oil cake. I love tea too. I would love to try
Rishi Tea & Botanicals Giveaway. I am going to tweet this post.
Anon, thank you. Tea is a good addiction to have! And we like Twinings, too--always get the loose tin in tins.
Lovely post! Tea time, especially high tea, is my favorite. Thanks for linking on Amanda’s Books and More and leaving a sweet comment on 1camera1mom.
Swathi, thank you so much. Most people I've served it to are not accustomed to cardamom and find the flavor intriguing!
Visiting you from the picture perfect party linky. sparksfit@me.com laurensparks.net
Thank you, Christina. I drink tea several times a day, but afternoon tea is my hobby! :-)
Lauren, thank you. Glad you could pop in.
This is a fabulous giveaway! Thanks for the heads up on my blog!!! If I win I woudl purchase exactly the same one you got (Rishi Tea & Botanicals Organic Earl Grey Supreme) since it pairs well with that delicious recipe I HAVE to try! YUM and deliciousness!!! Thanks for the opportunity Jean! HUGS
Oh - and PS my email is annsterwolfe at comcast dot net
Okay, Jean. I made the Apple Cake--Moist and flavorful. A big hit. Although I made one mistake (included sugar with other dry ingredients)--don't know if that was why it took forever to cook. Also as you didn't say how much nutmeg to put in...I put in 1 teaspoon of cinnamon. The old cardamon worked fine!
Annsterw, I'm so glad you got in on it! I enjoy the regular Earl Grey as well. It has slightly less intense bergamot flavor, but enough. (AND it costs a little less!)
Sue, yes, that lengthy beating of the eggs and sugar together makes a difference, so that change might well have increased the cooking time. And the size and shape of the pan also makes a difference in the cooking time, which is why I get so specific about the pans I use in my recipes. Adjustments have to be made for that. But it sounds like it came out just fine! Thanks for letting me know.
Hi Jean, hope I am not too late. I realized I didn't leave you an e-mail address:
luvinwildlife@gmail.com
Thanks, Denise. Just in time!
Gosh, this is an outstanding recipe. Love using olive oil in baked things. And although we don't drink much tea these days, for years it was our morning beverage of choicer.Made with loose tea, of course -- Earl Grey.
Thanks. I know you and Mrs Kitchen Riffs have excellent taste and skills in the kitchen, so that is quite a compliment! Why did you change your morning beverage?
I'm a WordPress Press person and only have a G+ profile.
I come to visit your blog via Esme Salon. Saw your link and your recipe looked so good. I admire people who can really cook.
Thank you, Crystal. I try to give clear directions for all my recipes so that cooks at any level can succeed.
*Giveaway Winner Announced* - The winner of the Rishi Tea & Botanicals giveaway, by random drawing, is Rachel I. Rachel I, as soon as you send me, delightfulrepast at aol dot com, your email address, we can send you the $100 gift certificate redeemable in the Rishi Tea online tea shop. Congratulations!
If I don't hear from the winner of the random drawing by 11:59 am Eastern time Sunday, June 2, another drawing will be held and new winner selected from among the original entrants (those who commented before the giveaway deadline).
This was fun! Watch for more giveaways here at Delightful Repast! In the meantime, follow me on Google Friends (but not Google+), Pinterest (@delightfulrepas) and Twitter (@delightfulrepas). You can even use the Follow Me By Email button in the right column.
This cake looks so moist and I am sure will be delicious! Thanks for sharing with us at Full Plate Thursday and have a great week!
Miz Helen
Thanks so much, Miz Helen! I hope your (almost) summer is getting off to a great start.
I love using olive oil in baking, Jean. Your Apple Cake looks and sounds delicious, definitely perfect with a cup of Rishi Tea! Sharing around, including on the Hearth and Soul Facebook page. Thank you so much for your support of Hearth and Soul, Jean. Have a wonderful week!
April, thank you. I love Hearth and Soul--always enjoy your posts and the links I find there.
Oh my Jean this must taste amazing. Such exotic flavors and I love using olive oil in cakes. I make the carrot cake with it and it comes out yummy!
Thanks, Mary. We really liked it and it got rave reviews from guests. Glad to hear about your experience with carrot cake. I plan to make my next carrot cake with the same oil.
I love olive oil cakes, but have never had one with apples. Sounds great!
Thanks, David. Of course, there are different flavored apples and olive oils, but I thought the flavors of those I used really complemented each other.
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