Peach and Raspberry Olive Oil Cake
Summer cakes, it’s that time again! This rosewater scented cake can be made with apples, plums or pears. (In that case, I’d use ½ tsp of cardamom instead of rosewater.) Enjoy 🍑
Peach and Raspberry Olive Oil Cake
Yield: 4 people
Equipment
- 10-in Springform cake pan
Ingredients
- 3 peaches thinly sliced
- 1 cup all-purpose flour I used spelt
- ½ cup corn meal
- 1 cup white sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup olive oil
- ½ cup yoghurt
- 2 eggs
- 2 tbsps lemon juice
- 1 tsp Persian Rosewater
- ½ cup raspberries
Instructions
- Heat oven to 350°F. Generously grease a 10-in Springform cake pan, and line bottom with parchment paper.
- In a medium bowl, whisk together the flour and corn meal, both sugars, baking powder, baking soda, and salt.
- In a large bowl, whisk together the olive oil, yoghurt, eggs, lemon juice and rosewater.
- Tip the dry mixture into the wet ingredients. Mix to combine.
- Transfer the batter to a springform pan and use an offset spatula to smooth the top.
- Arrange the peaches on the batter in a circular pattern. Sprinkle raspberries on top.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer to a wire rack and allow cool.
