Sweet Peach Olive Oil Cake

This cake is amazing! Our family has access to a small olive oil producer in Tuscany. Each each year our family purchases this incredible olive oil. We make olive oil ice-cream often with the same oil. I think if using the large amount of olive oil suggested in this recipe, it is critical to use a very high quality and fresh (within 1 year of harvest) olive oil. I think that is what makes the difference! Tip: Reserve 10 to 15 slices of the peaches and after pouring batter into pan, randomly place slices of peach on top of batter. This gives the cake a beautiful presentation (as pictured with recipe).

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.