Fustini's Oils and Vinegars
Apple Yogurt Cake

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Apple Yogurt Cake


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Apple Yogurt Cake

Submitted by Corporate Chef Andy Stewart


  • 1 cup sugar
  • 1 cup brown sugar
  • 3 egg yolks
  • seeds from 1 vanilla bean
  • zest of 1 lemon
  • 1 cup yogurt
  • 3/4 cup Fustini’s Delicate SELECT olive oil
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • pinch salt
  • 3 egg whites
Ginger and Honey Cream


Step 1. 

Preheat oven to 325 degrees.   Spray baking pans with nonstick spray.   Combine sugar, brown sugar and egg yolks.  Add vanilla, lemon zest, yogurt and olive oil and mix well.  Whisk together flour, baking powder and salt and add to cake in batches.  Once all flour is incorporated, whisk egg whites to soft peaks and fold into batter.  Pour batter into [prepared baking molds or pans and place into oven until golden brown and toothpick comes out clean.

Step 2.  Apples

Place sugar, water, lemon juice, Fustini’s Balsamic Vinegar, and vanilla bean in a large pot and bring to simmer.  Once sugar is dissolved, remove from heat and add apples.  Place in refrigerator until cold - 2 hours.  

Heat Fustini’s Mild olive oil in a large skillet over moderate heat.  Strain apples, reserving syrup.  Sauté apples in hot oil until golden brown.  Pour apples back into the syrup.

Step 3.  Ginger and Honey Cream

Whisk cream vigorously for 30 seconds.  Add powdered sugar and vinegar and continue whisking until you can pick the cream up with the whisk - another 60 seconds.  Fold in honey and use it immediately.

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