Peach Olive Oil Cake

First things first…it’s election day so go vote.

Now that we have that out of the way, let’s make cake.  This cake is amazing, it’s like a cross between a sponge cake and a pound cake…and you can’t taste the olive oil.

Summer is over so I thought this would be the perfect time to post a recipe that requires fresh peaches…brilliant I know.  I made this recipe when it was still summer  but I feel very strongly it is still deserving of a blog post.

I’ve got a great substitution if you can’t find fresh peaches anymore so don’t everybody freak out.

Since this cake is made with olive oil instead of butter, you can eat the whole thing if you want…hey, I don’t make the rules.

Here is what you need for the cake:

3 eggs
2 tbsp. orange zest (and a few squeezes of the juice)
1 1/2 cups sugar

1/2 cup olive oil
1/4 cup milk

2 cups flour (sifted)
1/4 tsp salt
1 1/4 tsp baking powder

orange marmalade for topping

I highly suggest using a non-stick 9 inch spring form pan for this cake, like this one…

I also coated this with olive oil, just in case.

In one bowl, you are going to add your orange zest…I love my microplane, you should get one if you don’t have one.

Now add a squeeze of your orange, the eggs and the sugar.

In another bowl, sift together your flour, salt, and baking powder.  I don’t have a fancy sifter, I just use a metal strainer thingy.

So now you should have two bowls of ingredients, like this…

Mix your eggs and sugar together, I used a hand mixer (another highly recommended tool)…

Now put the oil and the milk in a liquid measuring cup and then alternate adding that with adding the flour to the egg/sugar mixture.  I have no photos of this as I was too busy adding things.  Everything should eventually end up in the bowl with the eggs and sugar.

Now pour the whole thing in your spring form pan and put in a 350 degree oven for 40-50 minutes.  If you are going to add peaches to the top, now is the time to slice them up.

After about 10 minutes in the oven, pull out the cake and add the peaches in any sort of pattern you like…then put it back in the oven, carefully!

If you don’t have peaches then just skip this step.

When the cake is getting close to being done you need to start warming some orange marmalade on the stove…this is orange marmalade.

In my world, the Bonne Maman jams and preserves are the only jams and preserves worthy of being purchased in a store…this shit is made in France, and sold at Target…say whaaaaa?

A half cup should be good…just throw it in a sauce pan and cook over LOW heat while stirring.

Once your cake is done (it should begin to get golden on top) take it out of the oven and let it sit there for a few minutes while you stare at it.

Now get it out of the pan (this should be easy if you used the right pan).  Stick it on a plate and top it with the warm marmalade, if you omitted the peaches then just use more marmalade…you can’t use too much, it’s French remember?

Your cake has been born…and it’s a freaking super model.

You don’t need to serve this with ice cream and caramel syrup but I am not the boss of you…

I don’t know about you but I would vote for this cake every damn day of the week.


The Good Cooker

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