Apple Yogurt Cake
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Apple Yogurt Cake
Category
Desserts
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- 3 egg yolks
- seeds from 1 vanilla bean
- zest of 1 lemon
- 1 cup yogurt
- 3/4 cup Fustini’s Delicate SELECT olive oil
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- pinch salt
- 3 egg whites
- 1 cup sugar
- 1/2 cup water
- juice of 2 lemons
- 1 tablespoon Fustini’s Sicilian Lemon balsamic
- 1 tablespoon Fustini’s Michigan Apple balsamic
- 1 vanilla bean - split
- 2 Granny Smith apples, peeled, cored and fine dice
- 1 tablespoon Fustini’s Delicate SELECT olive oil
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 tablespoon Fustini’s Ginger and Honey balsamic
- 1 tablespoon honey
Ingredients
Apples
Ginger and Honey Cream
Directions
- Preheat the oven to 325 degrees. Spray 2 8 or 9" round baking pans with nonstick spray. Combine sugar, brown sugar and egg yolks. Add vanilla, lemon zest, yogurt and olive oil and mix well. Whisk together flour, baking powder and salt and add to the cake in batches. Once all flour is incorporated, whisk egg whites to soft peaks and fold into batter. Pour batter into [prepared baking molds or pans and place into oven until golden brown and toothpick comes out clean.
- Place sugar, water, lemon juice, Fustini&rsquo,s Balsamic Vinegar, and vanilla bean in a large pot and bring to simmer. Once sugar is dissolved, remove from heat and add apples. Place in refrigerator until cold - 2 hours. Heat Fustini&rsquo,s Mild olive oil in a large skillet over moderate heat. Strain apples, reserving syrup. Sauté, apples in hot oil until golden brown. Pour apples back into the syrup.
- Whisk cream vigorously for 30 seconds. Add powdered sugar and vinegar and continue whisking until you can pick the cream up with the whisk - another 60 seconds. Fold in honey and use it immediately.