Hello, Sunday!

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.

 

Getting Ready:

 

Ingredients:

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

3 eggs

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!

Thanks for stopping by…

Eileen~