Apple, Rosemary and Olive Oil Cake
Step 1: Poach apples till cooked, retain poaching liquid for later. Place poached apples in a buttered dish, approximately size 20 centimetres, ready for batter mixture.
Step 2: Preheat oven to 180C.
Step 3: In a bowl beat, three egg yolks with half the sugar until mixture is pale. In a separate bowl whisk the three egg whites and the remaining sugar until they form soft peaks. Back to the egg yolks bowl, sift in flour and baking powder. Add 60 millilitres (cooled) poaching liquid and 60 millilitres of Extra Virgin Olive Oil.
Step 4: Slowly fold in whisked egg whites (1/3 at a time) until all is combined. Pour combined mixture over the apples that have already been placed in buttered dish.
Step 5: Bake in 180C oven for 20-25 minutes. It rises a little like a souffle and falls back again. Dust with icing sugar (optional). Serve directly from baking dish.
250g apples peeled and chopped
20ml 1 tspn Extra Virgin Olive Oil
250ml 1 cup Verjuice
1 tbspn rosemary chopped