Apple and olive oil cake

• Sultanas 120g
• Olive oil 150ml
• Castor sugar 200g
• Eggs 2
• ’00’ pasta flour 350g
• Cinnamon 1 tsp
• Bicarbonate of soda 1½ tsp
• Cream of tartar ½ tsp
• Sea salt ½ tsp
• Bramley apples 500g, grated
• Lemon grated zest of 1
• Walnuts 200g, roughly chopped
• Demerara sugar 60g

To make the apple puree

• Bramley apples 2, washed and cored
• Sugar 200g
• Nutmeg a pinch, grated
• Water 1 tbsp

1. Soak the sultanas in warm water for 20 minutes, then drain.
2. Pre-heat the oven to 180ºc/gas 4. Pour the oil into a bowl, add the castor sugar and beat well. Add the eggs, one at a time, and beat until it resembles a thin mayonnaise.
3. Sift the pasta flour, cinnamon, cream of tartar, bicarbonate of soda and salt into another bowl. Gradually fold in the oil and sugar mixture.
4. Add the grated apples, sultanas and zest. Mix thoroughly.
5. Grease and line a 20cm springform cake tin so the baking paper rises above the tin. Mix the walnuts with the demerara sugar and press lightly onto the top of the cake. Bake for 1½ hours or until spongy.
6. Cool slightly in the tin, then remove and cool on a wire rack.
7. Serve with a Bramley apple puree and cream.
8. To make the apple puree: wash a couple of bramley apples thoroughly and core. Add 200g of sugar and a little grated nutmeg. Add 1 tbsp of water and cook. Put through a food processor, sieve, cool and serve while still warm with the cake and wensleydale cheese.