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 180ºC. Grease and line an 20cm 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.
  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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