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A rustic Italian apple olive oil cake recipe made with cinnamon and sultanas it's absolutely perfect for breakfast or dessert with a hot cup of coffee. Find the recipe for this authentic Italian apple olive oil cake and more traditional Italian recipes at Inside The Rustic Kitchen.
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5 from 6 votes

Apple Olive Oil Cake Recipe

Apple Olive Oil Cake made with cinnamon, apples, and sultanas it's moist, soft and delicious. This cake is perfect after a meal with some cream or ice cream or for breakfast with a cup of coffee.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: Italian
Servings: 10 servings
Calories: 418kcal
Author: Emily Kemp


  • 3 cups (12 oz/350g) 00’ flour , plus extra for dusting
  • 1 cup (220g) light brown sugar , fine
  • 7 fl oz (200ml) olive oil
  • 2 large sweet green apples (around 500g/1 lb) , peeled and finely chopped
  • cup (100g) sultanas golden
  • zest of 1 lemon
  • 2 large eggs
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • butter , for greasing


  • Preheat the oven to 180°C/350F/gas mark 4. Grease an 8inch/20cm cake tin with butter then dust with flour making sure all the edges are covered, remove any excess flour.
  • Soak the sultanas in warm water for 10-15 minutes.
  • Put the olive oil and sugar in a bowl and using a stand mixer or electric whisk mix together for 2 minutes until thoroughly combined. Add the eggs one at a time and continue to whisk until the mixture increases in volume and becomes thick but still runny (around 1-2 minutes).
  • Add the flour, cinnamon, baking powder, bicarbonate of soda to a bowl. Gradually sift the dry ingredients into the wet whilst folding the mixture with a metal spoon.
  • Once combined (it will be a thick, stiff batter) add the sultanas, apple and lemon zest to the batter and mix with a metal spoon until thoroughly combined.
  • Spoon the mixture into the cake tin and level the top with the back of a spoon. Bake in the oven for 45 minutes or until an inserted skewer comes out clean.
  • Cool on a wire rack, serve.


Please note this recipe has been tested and developed using metric measurements all imperial measurements are approximate. 
Store the cake in an air tight container or tightly wrap in cling film for up to 2-3  days. Store in a cool dry place.


Calories: 418kcal