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 all-purpose (plain) flour, sifted
5 tbsp superfine (caster) sugar
5 tbsp extra virgin olive oil
1 tsp baking powder
4 eggs
2/3 cup (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 flavor.


  1. Preheat the oven to 350ºF. 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 400ºF.
  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.

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LPQ Classic Recipe: Apple, Olive Oil & Lavender Cake

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