Okay, I do realise that I’ve been going a little Ottolenghi mad on my blog of late but… Oh. My. God. This cake is gooooooood. It tasted fabulous in the restaurant, and it tasted fabulous when I made it at home using their cook book. I am writing this post just after eating a huge slice of this giant Martha Falker (yes, that’s what I named her). My belly is so full right now (from dinner and a giant piece of cake), that I am near to bursting. It looks like I am totally pregnant. But no, this is only a food baby my daaaaahlings– a big one, and I think it’s going to start kicking.
This week we had some guests coming over. Mr P decided, wouldn’t it be cool if I made a giant Martha Falking cake from scratch… yeah, cool for him. He wanted me to make this particular one, as we were totally bowled over by it after a recent lunch we had at Ottolenghi. Now you see, normally I am not used to cooking for more than two people. I didn’t know how much I would need to make for 8 guests (yeah, eight 
). So I doubled the Ottolenghi recipe, and ended up making a cake that’s pretty much as big as the one they display in their shop. I made way too much. I’ll tell you one thing though, this was a show stopper of a cake.
This apple and olive oil cake was simply perfection. My only suggesting for improving on the recipe for next time is to use the whisk attachment on the mixer to get the frosting really fluffy. I used the paddle. I panicked this morning when I thought my frosting wasn’t fluffy enough. I had a teeny weeny tantrum (I always get a bit overwound when I know I’m going to have guests over–I guess I just try way too hard sometimes). Poor Mr P had one angst ridden housewife to deal with this morning, when I had to face the possibility that I wouldn’t be the hostess with the mostest. I threatened to throw it away and make a cake mix *gasp.* Luckily, the cake turned out beautiful. The frosting was fab, and the interior was both moist and fluffy. You have got to make this one my dears, it was absolutely dreamy! I am going to go as far as saying that this is probably my most favourite thing I’ve ever made.
Because I made such a big cake, I’ve got loads left over. If any of you would like to help me polish off this Martha Falker, do come over. We’ll have some tea and gossip a bit, and then roll around the floor in belly bloated agony. Ah, it’s all good fun, no?
Apple and Olive Oil Cake With Maple Icing
Ingredients for cake:
- 280g plain flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 1/4 tsp bicarbonate of soda
- 120ml olive oil
- 160g caster sugar
- 2tsp vanilla extract
- 2 eggs
- 3 Bramley apples, peeled cored and chopped into 1cm dice
- grated zest of 1 lemon
- 2 egg whites
Ingredients for icing
- 100g unsalted butter, at room temperature
- 100g light muscavado sugar
- 85ml maple syrup (or golden syrup)
- 220g cream cheese, at room temperature
Preheat the oven to 170C. Sift the flour, cinnamon, salt, baking powder and bicarbonate of soda into a bowl. Meanwhile, whisk the olive oil, vanilla and sugar (preferably with an electric whisk) together until voluminous and smooth. Next whisk in the eggs, one at a time. Stir in the apples and lemon zest and then the flour. Whisk the egg whites until stiff and fold carefully into the cake batter. Grease and line two sandwich tins and bake for 45 mins until a cake batter comes out clean. Once cooked, allow the cakes to cool completely before icing.
To make the icing, beat together the butter and maple syrup and sugar until light and airy. Next add in the cream cheese and beat until it’s totally smooth (preferably with the whisk attachment). Use half of the icing to the sandwich the cakes together, and smooth the remaining frosting up on top.
p.s. For all of my UK readers, please don’t forget to leave a comment on the previous post to have a chance of winning a £25 gift voucher for lastminute.com. The winner will be announced on my next post, good luck!
I’ve never tried olive oil in a cake. This look so moist and so scrumptious!
Thank you for this recipe and the great belly laugh this morning! I have finally got to read about it. What is Ottolenghi ? I will google it… and if I can’t get Bramlely apples, and I cannot, what is the flavour profile and texture like so I can make this Martha Falking cake? You have definitely coined a new phrase in our house!
Valerie
Fabulous! Must make this. I think I saw this over on Hilda’s blog and loved it there too. Pulling my Ottolenghi off the shelf now. And I’m slipping on my heels and I’ll be over in a nip, dahling, for a slice and a cuppa. With a long gossip, of course.
Look at all those apple pieces. It really is a Martha Falker! LOL. Stunning cake!
“Martha Faulker” – ahahahahahaaaaaaaaaaaa ….
Ok, back to the cake … what can I say girl … you had me at “maple cream cheese frosting”!
This cakes looks so delicious! I love the apples and the olive oil!
I wish I could hop on a plane right now. That looks incredible!
From one Ottolenghi maniac to another… I just LOVE it! Hope you got a slice for me dahlin’ girl, coz I’m winging my way down. SaffronBerry had made this a while ago, and I should really be making this soon. Just made individual plum & cherry clafoutis from Ottolenghi!
Wow, sounds great. Now i just need to brush up on my conversion skills.:)
Well, hello…I once again got carried away and somehow ended up on your blog. Very interesting indeed. Now…the recipe…apples and maple syrup..gotta try it out.
Thanks for sharing and flavourful wishes, Claudia
I love this cake – tried it for the first time at Ottelenghi and then had a go at making it at home. The maple frosting is to die for!!!
Oh darling, this cakes makes me drool!
Yeah! Another Ottolenghi recipe I get to try! I will wait to be in Lebanon this summer though, since we have a lot of apple trees! and of course olive oil!
THIS CAKE IS AMAZING!!!! I go to Ottolenghi once a month to get this! It is my one treat to myself. Definitely worth making…to die for.
I LOVE ottolenghi and have made this cake several times, it is spectacular! The thought of doubling up and creatIng a mega Martha is inspired! ThInk this will be the cake of choice yet again for me next weekend…
Hi, when you doubled the recipe, what size tin did you use and how long did you bake it for? Thanks!