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.