Olive Oil Cake With Fresh Whipped Cream and Peaches
Recipe yields (2) 6-inch round olive oil cakes
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: olive oil cake, small batch baking
For the cakes:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup good quality olive oil
- 3 tablespoons unsalted butter melted
- zest + juice from ½ lemon
- 1 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon kosher salt
For the whipped cream:
- 1 cup cold heavy cream or heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
To serve:
- fresh peaches sliced
- honey
For the cakes:
Preheat your oven to 350 F. Lightly spray and line the bottom of your 6-inch round cake pans. Set aside.
Using a large mixing bowl, whisk together the eggs and the sugar until combined, for a minute or two. Pour in the olive oil and the melted butter and whisk together again. Fold in the lemon zest and juice. Add the flour, baking powder and salt and whisk together until everything is combined and the cake batter is smooth.
Pour the cake batter evenly between both round cake pans and bake for about 20 to 25 minutes, or until a tester inserted comes out clean.Cool the cakes completely on a wire rack.
For the whipped cream:
Using an electric hand mixer, whip the heavy cream, sugar and vanilla on medium-high speed for about 3 to 4 minutes, or until medium peaks form. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.