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Sweet Peach Olive Oil Cake

Sweet Peach Olive Oil Cake

Name: Sweet Peach Olive Oil Cake
Total time: 90 min
Yield: Serves : 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

Active Time

20 MIN

Total Time

1 HR 30 MIN

Yield

Serves : 12

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

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

How to Make It

Step 1

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.

Step 2

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

Author Name: DTR0309

Review Body: 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).

Review Rating:

Date Published: 2018-09-10

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Sweet Peach Olive Oil Cake

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