Remember not to rush your main course!


  • 200 g golden caster sugar
  • 3 large eggs
  • 150 ml olive oil
  • 350 g flour
  • 0.5 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp bread soda (bicarbonate of soda)
  • 1 tsp baking powder
  • 110g golden raisins or sultanas
  • pinch of salt
  • grated zest of 1 lemon
  • 500 g cooking apples (peeled and diced, about 1.5 cm)


  • Preheat the oven 180°C/Gas 4.
  • Place the sultanas/raisins in a bowl of hot water and allow to soak for 15 minutes, to plump up.
  • Whisk the sugar and eggs until doubled in volume and pale cream in colour. Warm the olive oil and slowly whisk in with the eggs and sugar.
  • Sieve the flour, cinnamon, ginger, bread soda, salt and baking powder together. Then gradually add in to the oil and sugar mixture. Fold in well.
  • Drain the raisins/sultanas from the water and add to the mixture along with the lemon zest and diced apples. Mix thoroughly. The mixture should be stiff at this stage.
  • Butter and flour a 20cm spring form cake tin and spoon in the mixture.
  • Bake for at least 1 hour, until a skewer placed in the middle comes out dry.
  • Carefully remove the cake from the tin and allow to cool on a wire rack.

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