Ursula's Italian Apple Cake w/ Almonds & Raisins

I met Ursula Ferrigno, an Italian chef living in England, back in 2019 when I was in Italy.   

She teaches "cookery" classes in the UK and also in Italy with Stirred Travel, and has a few cookbooks published.

Her recipes are delightful, and she recently shared her family's Italian apple cake on instagram.  I knew that morning I would make it.

She posted the recipe in her stories, and I snagged it there.  ;) 

Cheers to the first apple cake of the season, and happy Monday!

Usrula's Italian Apple Cake w/ Almonds & Raisins:

3/4 cup olive oil

1 1/4 c light brown sugar

3 extra large eggs

1 3/4 cups "00" Italian flour (pasta flour)

1 tsp cinnamon

2 1/2 tsp baking powder

1/2 tsp cream of tartar (I used a tsp of lemon juice instead)

3 tart dessert apples, peeled, cored and diced

2/3 cup raisins 

1/2 cup sliced/slivered almonds

grated zest of a large lemon

Preheat the oven to 350F.  Line an 8" springform pan with parchment paper (make sure you grease the pan first).

Pour the olive oil into a bowl and add the sugar, then add in the eggs.  I use my hands, but Ursula recommends a mixer.   Beat until the mixture resembles thin mayonnaise.  

Sift the flour, cinnamon, baking powder and cream of tartar (if using).  Fold them into the egg/ sugar/oil mixture slowly.   

Next add in the apples, raisins and lemon zest.   Spoon the batter into the prepared pan and bake 55 minutes to 1 hour.  

Remove the sides of the pan and transfer cake to a cooling rack.

When cool, dust with powdered sugar.

What can I say about this cake that you don't already know?    
You know it's so good.   

It's a nice high cake, and is perfect with coffee.   

Another winner.

I love apple cakes.