On Top Chef, Kristen Kish’s winning menu included fennel pollen olive oil cake. She makes the simplified version here with peach slices. Slideshow: Amazing Summer Desserts
How to Make It
Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper and coat with vegetable oil spray. In a bowl, toss the peaches with 1/4 cup of the olive oil, 1/4 cup plus 2 tablespoons of the sugar and the salt. Let stand until juicy, about 15 minutes.
In a bowl, whisk the eggs, the remaining 3/4 cup of sugar and 1 1/4 cups of olive oil. In another bowl, whisk the flour, baking powder and baking soda. Whisk the dry ingredients into the egg mixture. Fold in the peaches and juices. Scrape the batter into the pan; bake for 35 minutes, until golden and a toothpick inserted into the center comes out clean. Let cool slightly, then serve with Greek yogurt.
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Aggregate Rating value: 4
Review Count: 3661
Worst Rating: 0
Best Rating: 5
Author Name: apattin
Review Body: WAAAYYY too much olive oil. It is the only taste you get. We made this twice, the second time with 1 cup of olive oil, and skipping the 1/4 cup on the peaches. Replaced with 1/2 cup milk, but cake is still inedible.
Review Rating:
Date Published: 2018-07-06
