Apples belong to the rose family of plants Apple seeds or pips naturally contain a form of cyanide, so do not eat the seeds. Apples turn brown because when they get pressed or bruised, the fruit’s cells break and release an enzyme called polyphenol oxidase that causes the fruit to turn brown. When cooking apples, add a cooking acid like lemon or lime juice to prevent browning. Another option is to cook the apples quickly, the heat destroys the browning enzyme. A third option is to completely seal off access to air; vacuum storage, a layer of oil, or storing in water and even carbonated water will help. Apples ripen quickly and release ethylene gas, a natural hormone that hastens ripening in fruits and vegetables. Store apples away from fruit and vegetables.
5 from 1 review 2 tsp fresh lemon juice ½ cup/110 g unsalted butter, cubed and at room temperature plus a little extra to grease the baking dish 2 cups/280 g all-purpose flour 2 tsp baking powder ¼ tsp baking soda ¼ tsp fine sea salt ¼ cup/60 ml extra-virgin olive oil 1 cup packed/200 g light brown sugar 4 large eggs, at room temperature 1 ½ tsp ground cinnamon 1 tsp vanilla extract 10 to 12/125 g pitted dried dates such as Medjool, chopped 2 Tbsp confectioners’ sugar for dusting (optional) Date syrup to serve (optional)
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