Olive Oil Honey Cake with Fresh Peaches
Tip: make sure you use your very best olive oil for this cake. You want something mild yet fruity. For the whipped cream, I just whipped 2 cups of heavy cream with no sugar added. The sweetness comes from the honey and peaches. There's no need to add sugar to the heavy cream.
For the olive oil cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 2/3 cup good quality olive oil
- 1/3 cup unsalted butter; melted
- Finely grated zest from one lemon + the juice
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon fine sea salt or iodized salt
For the topping:
- fresh whipped cream
- 2 to 3 peaches sliced
Special equipment suggested:
- A springform cake pan with removable bottom
Make the Cake:
Preheat the oven to 325˚F. Lightly butter or spray a 9-in/23-cm springform pan with a removable bottom.
Using an electric stand mixer fitted with the paddle attachment, combine the eggs and sugar and beat on high speed until the eggs are thick and pale yellow, for about 3 minutes. Pour in the olive oil and melted butter and continue to beat. Next, fold in the lemon zest and juice.
Whisk together the flour, baking powder, and salt in a separate bowl. Add the dry ingredients gradually to the egg mixture and mix until evenly combined, scraping down the sides of the bowl with a rubber spatula to make sure everything is combined.
Pour the cake batter into the prepared pan. Bake until the top is lightly brown, and a tester inserted into the center comes out clean, for about 40 to 45 minutes (rotating the pan after about 20 minutes to ensure the cake cooks evenly). Cool the cake on a wire rack for about 10 minutes. When cool enough, remove the cake from the pan and cool the cake completely on a wire rack.