Ingredients
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1½ cups Sugar
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3 Egg
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1 cup extra-virgin Olive Oil
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1⁄2 cup (1 stick) Butter
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1⁄4 cup Pommeau
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1 teaspoon Vanilla Extract
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3¼ cups all-purpose Flour
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1 teaspoon Baking Powder
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1 teaspoon ground Cinnamon
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Pinch of ground Cloves
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Pinch of Sea Salt
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1½ cups coarsely chopped Pecans
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4 Apples
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Confectioners’ Sugar
Directions
The tradition of lightly sweet tea cakes is unjustly neglected in the United States, so we aim to whet your appetite for a proper elevenses with an exhortation: a perfectly steeped cup of Irish breakfast tea and a slice of this rustic dainty will keep you going strong!
Steps
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1
Done
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Preheat the oven to 350°F (180°C). Butter a 9-inch springform pan and line the bottom with parchment paper. |
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2
Done
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Combine the sugar and eggs in a large bowl and beat well with an electric mixer. With the mixer running, slowly pour in the olive oil and then the melted butter in a steady stream, beating until the batter is emulsified. Mix in the pommeau and vanilla. |
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3
Done
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Mix together the flour, baking powder, cinnamon, cloves, and salt in a separate bowl. Add this mixture, cup by cup, to the wet ingredients and stir until combined. Stir in the pecans and fold in the apples. |
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4
Done
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Use a spatula to turn out the thick batter into the prepared pan and smooth the top. Bake for 1 hour and 15 minutes, or until the center of the cake is firm to the touch and the crust is craggy and golden brown. |
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5
Done
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Let the cake cool slightly, then take it out of the pan and set it on a rack to finish cooling. When it is completely cool, dust it with confectioners’ sugar. |
