Ottolenghi Apple & Olive Oil Cake

For me this cake is all about the icing, I could eat it by the bowlful or spread on toast. It is a caramel toffee version of the classic cream cheese icing and is simply divine. The original recipe uses maple syrup but I've always substituted it for golden syrup, which works just as well and is cheaper. Ottolenghi's on Upper Street in Islington is my favourite cafe in London and it feels like an accomplishment and a treat to be able to recreate one of their delicacies at home.

Ingredients

1/2 cup sultanas

4 tablespoons water or booze (dark rum or sherry)

2 & 1/4 cups plain flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 teaspoon baking powder

1 & 1/4 teaspoons baking soda

120 ml extra virgin olive oil - using quality extra virgin olive oil is a must

3/4 caster sugar

1/2 teaspoon vanilla essence

2 eggs, lightly beaten

3 Bramley/Granny Smith apples, peeled, cored and chopped into 1 cm cubes

Grated zest of 1 lemon

2 egg whites

for the icing

100 grams unsalted butter, softened
1/2 cup soft brown sugar
85 ml golden syrup (or maple syrup for the original recipe)
220 grams cream cheese, at room temperature

Method
Grease and line a 20-24 cm spring form tin.

Place the sultanas and water (or booze) in a small saucepan and simmer over a low heat until the liquid has completely absorbed. Set aside to cool.

Preheat the oven 170 degrees C.

Sift the flour, cinnamon, salt, baking power and baking soda into a bowl.

In another bigger bowl, put the oil, sugar and vanilla and with an electric hand mixer beat together and slowing add the 2 eggs, combine well until smooth and thick. Switch to a wooden spoon or spatula and add the diced apples, sultanas and the lemon zest, then gently fold in the dry ingredients.

Whisk the egg whites in a separate bowl until they form soft peaks. Carefully fold them into the cake mix in 2 batches, preserving as much air as possible. Pour the batter into the cake tin, level the surface and bake for 1 and 1/2 hours (check after 1 hour depending on the hotness of your oven)  or until a skewer comes out clean. Cool in the tin. Once cool, remove the cake and cut horizontally in half using a serrated knife. This Jamie Oliver video shows you how to cut a cake in half.

To make the gorgeous icing, beat together the butter, sugar and golden syrup. Add the cream cheese and keep beating until smooth with no lumps.

Using a little over half of the icing mix, spread it over the bottom cake layer, to form the sandwich filling. Place the upper cake half on top and lusciously smooth on the remaining icing.