The S.O. and I have similar passions and we always take a liking to each others’ hobbies, so it’s rare for our interests to not overlap. But apple-picking is one of these rare non-overlapping things.
He absolutely hates going apple-picking. So much so that he’d rather wash dishes, mow the lawn, and take the dog to the groomer, before he’ll go apple-picking. But I’ll concede that back in Michigan, apple-picking was a huge production that ended up occupying the better part of a day: crowds forced you to park more than a half-mile from the orchard; you had to squeeze onto a hay ride with a gaggle of sneezing children just to get to the trees; and the apples seemed to be just an afterthought to the petting zoo, corn maze, and gorging oneself on cinnamon donuts.
But apple-picking is much more mellow here in Idaho. The orchards are walkable, they’re not crowded, and there’s not a donut in sight. I’ve really taken a liking to Cabalo’s Orchard — low-key and quiet, it’s a great orchard for solo u-pickers like myself. I shredded a few of the Red Delicious I brought home last weekend and turned them into this divine little cake.
The apples and olive oil give this cake a super-moist crumb, while rose water keeps the flavor light and floral, perfect for Indian summer. A conservative pour of icing is just enough to enhance the rose flavor and add a little tickle of sugar, without weighing this cake down. I also love the size — it’s just enough for two to polish off before the crumb begins to dry out. The recipe fills a 6-cup capacity cake pan (an 8″ diameter round pan, for example). For the photos, I used a 4-cup capacity fluted cake mold, and had an extra ~3/4 cup of batter. This recipe can be doubled.
Apple, Rose, and Olive Oil Cake for Two
Use a 4-6 cup capacity cake pan
- 1 + 3/4 C shredded apples
- 1 + 1/2 C all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 C granulated sugar
- 1/4 C brown sugar
- 1″ ginger, grated
- 2 small eggs
- 1/2 C olive oil
- 2 tsp rose water
- 3/4 C confectioners’ sugar
- 1 T butter, melted
- 1 + 1/2 T milk
- 1 tsp rose water
- Preheat oven to 350°F. Grease and flour a cake pan. Peel, core, and shred the apples (large hole setting on a box grater); set aside.
- Sift flour, baking powder, baking soda, and salt onto a large plate or sheet of parchment paper. Set aside.
- Place granulated sugar, brown sugar, ginger, and eggs, in stand mixer bowl. Mix on low speed for 2 minutes. Keep mixer on low and slowly add olive oil and rose water, then the shredded apples, and mix for another 2 minutes or until well-incorporated.
- With the mixer still running on low, add sifted flour mixture a little at a time, stopping once or twice to scrape down the sides of the mixing bowl with a rubber spatula.
- Pour batter into prepared baking tin, and bake for 45 minutes (1 hour if you’re using a fluted pan like in the photos) or until toothpick inserted into cake comes out clean.
- Meanwhile, prepare icing by combining confectioners’ sugar, butter, milk, and rose water. Add water to thin icing if needed.
- Let cake cool on cooling rack for 10 minutes before drizzling with icing and serving.