Cask No. 13.49

Cask No. 13.49

Apple olive oil cake

Highland, Northern

The aroma neat was quite substantial like that of salted date caramel, chocolate pie with an almond coconut crust coming straight out of the oven. Also in that oven we baked a rustic Italian apple cake made with olive oil instead of butter with plenty of cinnamon and brown sugar added. The taste had the initial mouth-puckering sharpness of stewed rhubarb which was quickly sweetened by honey and maple syrup before a gentle ginger spiciness kicked in. Diluted we were still baking, this time applesauce muffins with cinnamon streusel topping as well as blueberry scones whilst on the palate now profiteroles with a cranberry caramel sauce.