Silky apple bake

A thin and soft olive oil cake base, topped with Vanilla Pudding & thinly sliced apples.

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There's something magical about baking fruit over batter, the apples sink ever so slightly as the cake rises, creating that perfect balance between tender crumb, creamy pudding, and golden fruit. This version uses a light olive oil base (no butter), making it moist and easy to digest. With a single egg, it’s the perfect small-batch bake.

📝 Ingredients (serves 6–8)

For the base:

• 45 g extra virgin olive oil - mild flavor

• 42 g sugar

• 1 egg (50 g) at room temperature

• 60 g all-purpose flour

• 0.5 g salt

• 3.8 g baking powder

For the topping:

• 4 apple, thinly sliced (peeled or not)

• 3–4 tbsp homemade Vanilla Pudding (see below)

For the Vanilla Pudding (yields ~500 ml)

• 500 ml milk (or rice milk; avoid soy due to strong flavor)

• 40 g cornstarch (Maizena)

• 35 g sugar (approx. 5 tbsp)

• 1 tsp vanilla extract

• Pinch of salt

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🍳 Instructions

1. Prepare the Vanilla Pudding

• In a small bowl, mix ¼ of the milk (about 125 ml) with the cornstarch, sugar, vanilla, and a pinch of salt. Whisk until smooth — this is your thickening base.

• In a saucepan, bring the remaining 375 ml of milk to a boil. Once it reaches a full simmer, remove from heat.

• Pour the cornstarch mixture into the hot milk, whisking constantly to combine.

• Return the saucepan to the stove over medium heat. Stir continuously until the mixture thickens and bubbles gently.

• Once thick, remove from heat immediately. Cover with plastic wrap touching the surface and set aside.

2. Preheat & prepare the pan

• Preheat oven to 170°C (340°F) with heat above and below.

• Line with Parchment paper or grease and flour a round baking pan.

3. Mix the base

• In a bowl, whisk the egg and sugar until pale and slightly thickened.

• Slowly drizzle in the olive oil while continuing to whisk.

• Sift in the flour, baking powder, and salt. Mix just until smooth.

4. Assemble the cake

• Into a prepared pan with baking/ parchment paper, pour the batter evenly

• Fan the apple slices in a circular pattern on top.

• Spoon small dollops of Vanilla Pudding over the surface.

• Add another layer of apple slices, pressing gently into the cream.

5. Bake

• Bake at 170°C on the middle rack for 40–50 minutes.

• After 30 minutes, check the top: if browning too quickly, tent loosely with foil.

6. Cool & enjoy

• Let the cake cool in the pan for 15 minutes, then unmold and cool completely before serving.

🌿 Kuisit Tip

For a glossy, bakery-style finish, brush the apples with warm apricot jam or honey once baked.