Blood Orange Apple Cake


  • 2 large Gala apples, peeled and chopped as finely as possible
  • Orange juice
  • 3 cups all-purpose flour
  • 1/2 tsp Wagco Korintje Cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup sugar
  • 1 cup Wagco Blood Orange Olive Oil
  • 2 large eggs
  • 2/3 cup gold raisins, soaked in warm water for 15 minutes and then drained well
  • Confectioner’s sugar for dusting



Preheat oven to 350 degrees F.

Place the chopped apples in a bowl and add orange juice; just enough juice to toss and coat apples to prevent browning.

In a large mixing bowl sift together the flour, cinnamon, nutmeg, baking powder and baking soda. Set aside.

In a bowl, add sugar and extra virgin olive oil. Mix with a mixer on low for 2 minutes until well-combined

While mixer is on, add the eggs, one at a time, and continue to mix another 2 minutes until mixture increases in volume (it should be thicker but still runny)

In the large bowl with the dry ingredients, make a well in the middle of the flour mixture. Add the wet mixture into the well. Using a wooden spoon, stir until just blended; it will be a thick batter.

Drain raisins completely; and rid apples of excess juice. Add both raisins and apples to the batter and mix with spoon until well-combined.

Line a 9-inch cake pan with parchment paper. Spoon thick batter into the pan, and level the top with the back of your wooden spoon.

Bake in 350 degrees F for 45 minutes or until an inserted tooth pick or wooden skewer comes out clean.

Cool completely in pan. When ready, simply lift parchment up to transfer cake into a serving dish. Dust with confectioner’s sugar.


*Recipe may not look exactly like the picture, picture is just used as a reference.*




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