Lemon, Apple & Olive oil cake

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The older I get, the more I rather celebrate my birthday under the radar. Not because I don’t want to grow old, it’s quite the opposite, but mostly because I feel the need to be in a quiet space to go back on the last year and its memories. I turned 26 yesterday, and if someone had told me a few years back that I would spend this birthday at home instead of “out and about”, I’m sure I would’ve found it utterly depressing.

For the longest time, I had to keep so busy my head would spin, just to feel alive. I think back on this time and I don’t judge myself, it was a necessary time in my life and it was so much fun, while it lasted.

Now, the more I minimize and simplify my life, the more I realize that life is busy enough as it is, no need to add anymore turmoil to it. Today, I need calm to ground myself.

And this is what I offered myself yesterday. I am 26, and I feel a bit more peaceful, and I also know, that this doesn’t necessarily mean that peaceful is boring.

Particularities

Serves2 - 4
Prep time20 mins
Cook time30 mins
Timeout10 mins

FreezingFreezes well

Ingredients

1 tablespoon of butter
1 apple, peeled and chopped into 3cm pieces

Cake

1/4 cup of sugar
The zest & juice of 1 lemon
1 egg
1/2 cup of La Belle Excuse olive oil
2/3 cup of all-purpose flour
1/4 teaspoon of baking powder
1/8 teaspoon of salt

Steps

Preheat the oven to 350°F and place the rack at the centre of it. Grease a springform pan (see tips if you don’t have one), and set aside.
Melt the butter with the apple pieces in a pan over medium heat and cook for 5 minutes, then set aside.
Whisk the sugar and lemon zest in a standing mixer, along with the egg until you obtain a foamy yet smooth mix. Add the olive oil and lemon juice, and mix well.
Add the dry ingredients while stirring with a spatula, then add the apple pieces and melted butter. Mix until well-combined and pour into the mold, then sprinkle 1 tbsp of sugar onto the cake. Bake for 30 minutes