For a long time now, I have wanted to make an olive oil cake. I see it everywhere, you’re even awarded a certificate, a badge after you bake it on one site. I was hesitant, and nervous, thinking it would be flavorless and oily. Boy, was I wrong!
This cake is sensational! It’s not at all heavy or oil-flavored as you would think. Made with extra-virgin olive oil (instead of butter), it has a moist, tender crumb, similar to a pound cake, with light, citrus undertones. Semolina adds texture, lemon zest, and juice adding brightness pairing beautifully with juicy, sweet peaches. A sprinkling of sugar on top creates a crackly-sweet crust once it is cooled.
This rich, simple cake is nice on its own or served with a dollop of whipped cream or fresh fruit. This cake definitely didn’t disappoint.
1 1/2 cups flour
1/4 cup semolina flour (or flour)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups sugar + 2 tablespoons for the top of cake
1 teaspoon lemon zest
3 teaspoons lemon juice
2 teaspoons vanilla
3/4 cup olive oil
3/4 cup milk
2 peaches, pitted, peeled, diced and dusted lightly with flour.
Now Let’s Do It!
Adjust the oven rack to the middle position, and heat oven to 350 degrees. Grease a 9-inch springform pan.
Mix together flour, semolina, baking powder, baking soda, and salt in a bowl.
Dust diced peaches with flour and set aside.
Using the bowl from the stand-up mixer with the whisk attachment, whip the eggs, and the lemon zest on medium speed until foamy, about 1 minute.
Add slowly the 1 1/4 cups of sugar, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes. Reduce speed and in a slow stream, add the olive oil. Mix until the oil is fully incorporated, about 1 minute. Add half the flour mixture, mix until incorporated, add the milk until combined, then add the remaining flour. Scraping down the bowl as needed, mix for 1 minute.
Transfer the batter to the prepared pan add the diced peaches and sprinkle the remaining 2 tablespoons of sugar on top.
Bake until the top is golden brown and a toothpick comes out clean from the center, about 45-55 minutes. Transfer to wire rack to cool for 15 minutes before unmolding. Let cake cool completely for 1 1/2 hours before cutting and serving.
Inspired by C.I.
Enjoy every bite!
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