Recipes Sweet Peach Olive Oil Cake 4.0 (3,659) 2 Reviews On Top Chef, Kristen Kish's winning menu included fennel pollen olive oil cake. She makes the simplified version here with peach slices. By Kristen Kish Kristen Kish Instagram Korean-born American chef Kristen Kish won Top Chef season 10. She's the former chef de cuisine of Menton in Boston and has appeared on 36 Hours on Travel Channel, Fast Foodies on TruTV, and Iron Chef: Quest for an Iron Legend on TruTV. Food & Wine's Editorial Guidelines Updated on June 15, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Tara Fisher Active Time: 20 mins Total Time: 1 hrs 30 mins Yield: 12 Ingredients 3 ripe peaches, thinly sliced 1 1/2 cups extra-virgin olive oil 1 cup plus 2 tablespoons sugar 1/2 teaspoon kosher salt 3 large eggs 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda Sweetened vanilla Greek yogurt or vanilla ice cream, for serving Directions 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. Rate it Print