Apple and Olive Oil Cake with Maple Icing Recipe on Food52
"The olive oil gives this cake extra depth and intensity. The complex flavors mature over time, so consider wrapping the cake in plastic wrap and refrigerating it, ready to ice and serve, for up to 3 days. Somewhat less festive (and less calorie laden), this is still very satisfying without the maple icing. Just dust lightly with confectioners' sugar...."
INGREDIENTS
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1/2 cup golden raisins (heaping)
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4 tablespoons water
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2 1/4 cups all-purpose flour
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/2 teaspoon baking powder
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1 1/4 teaspoons baking soda
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1/2 cup olive oil
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3/4 cup superfine sugar
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1/2 vanilla bean
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2 free-range egg, lightly beaten
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3 large Granny Smith apples, peeled, cored, and cut into 3/8-inch dice
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Grated zest of 1 lemon
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2 free-range egg whites
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Confectioners\' sugar, for dusting (optional)
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7 tablespoons unsalted butter, at room temperature
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1/2 cup muscovado sugar (scant)
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6 tablespoons maple syrup (scant)
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8 ounces cream cheese, at room temperature
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