Apple, Olive Oil & Lavender Cake Recipe



(Serves 4‑6)

  • 4 cooking apples (such as Granny Smith or Bramley), peeled, cored and cut into 8–10 chunks
  • 5 tbsp plain flour, sifted
  • 5 tbsp caster sugar
  • 5 tbsp extra virgin olive oil
  • 1 tsp baking powder
  • 4 eggs
  • 1/4 pint/150ml lavender honey
  • 2 sprigs dried lavender

The lavender honey gives this cake a fresh, slightly floral aroma, but you can try using different types of honey in this recipe to subtly vary the flavour.


  1. Preheat the oven to 180ºC/gas mark 4. Grease and line an 8 inch cake pan with nonstick parchment paper, then place the apple pieces inside. You can make 4–6 individual mini-cakes, if you prefer.
  2. In a bowl, whisk together the flour, sugar, olive oil, baking powder and 2 of the eggs, then pour the batter over the apples. Bake for 20 minutes, then remove from the oven. Increase the oven setting to 200ºC/gas mark 6.
  3. Whisk the remaining 2 eggs with the honey, then pour this mixture over the cake. Return to the oven and bake for another 15–20 minutes, until golden brown and the tines of a fork inserted into the middle come out clean. Remove the cake from the oven and turn out onto a plate while still warm. Serve warm with cream, crème fraîche or vanilla ice cream.

Recipe from Le Pain Quotidien Cookbook by Alain Coumont and Jean-Pierre Gabriel.

Did you try this recipe? Share your tips and tricks with us! You can also review this recipe below.


Rate this recipe
Apple, Olive Oil & Lavender Cake

More recipes related to