I have heard nothing but good things about this apple and olive oil cake with maple icing from all who have braved to bake it. So when a leaving colleague said she would like an apple cake for her leaving do, it seemed like the perfect excuse to give it a whirl. This is moist, rich and very, very good. I would say use a strong, dense, high quality olive oil if you really want that olivey flavour to seep through a bit more as it is quite subtle as it stands (although perhaps that’s the appeal for some?). I decorated mine with a bit of demerara sugar from packs stolen from a cafe. That’s not theft, it’s resourcefulness.