This olive oil cake combines grated apple and cinnamon for a moist texture. Since it contains no dairy, it is a breakfast or brunch cake that people with lactose sensitivity can enjoy.
Beat the eggs and granulated sugar until pale. Gradually add the olive oil, continuing to mix.
Sift the flour, baking powder, and cinnamon into the mixture. Add the drained grated apple and fold it in with a spatula.
Pour the batter into a pan lined with parchment paper. Bake in an oven preheated to 175°C / 345°F for 45 minutes, until a toothpick inserted in the center comes out clean.
Drain the grated apple; otherwise, excess liquid may thin the batter and make the cake collapse in the middle. Allergens: contains gluten (flour) and eggs.
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