Apple Cake with Olive oil and Lemon

This moist, fruity cake is based on a recipe for Rustic Tuscan Apple Cake that my friend Val posted in her brilliant site More than Burned Toast.

I tweaked the recipe, substituting olive oil for the butter, and also used my lemon liqueur instead of the amaretto the Tuscan recipe suggests.I made it in a rectangular pan, and as I took it out of the oven I glazed it with some marmalade diluted in more lemon liqueur…

 

For a 10X7 inch (25X18,5 cm) cake (more…)

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