Monday, July 11, 2016

Cherry Peach Olive Oil Cake


 July is the perfect time to stock up on juicy cherries and peaches and I'm constantly thinking of new ways to enjoy them. This cake is light and fluffy and makes a wonderful summer dessert or light breakfast topped with a dollop of yogurt.


1. Preheat oven to 350. Lightly coat a non-stick 9-inch cake pan with olive oil. 
2. Combine the yogurt, olive oil, eggs and orange zest/juice in a stand mixer until well blended. 


3. In a separate bowl, combine the sugar, almond flour, baking powder and salt. Slowly add to the wet ingredients. 



4. Fold in the cherries and peaches. Transfer the batter to the prepared cake pan and bake for 35 minutes. 



5. Cool cake completely then slice and serve dusted with powdered sugar.



Cherry Peach Olive Oil Cake
Serves 8

All you need:
1 cup plain Greek yogurt
1/2 cup olive oil
3 eggs
Zest and juice of 1 orange
1/2 cup sugar
2 cups almond flour
1 tablespoon baking powder
1/4 teaspoon salt 
1 cup pitted cherries, halved 
1 cup diced peaches 
Powdered sugar, for dusting

All you do:
1. Preheat oven to 350. Lightly coat a non-stick 9-inch cake pan with olive oil. 
2. Combine the yogurt, olive oil, eggs and orange zest/juice in a stand mixer until well blended. 
3. In a separate bowl, combine the sugar, almond flour, baking powder and salt. Slowly add to the wet ingredients. 
4. Fold in the cherries and peaches. Transfer the batter to the prepared cake pan and bake for 35 minutes. 
5. Cool cake completely then slice and serve dusted with powdered sugar. 
 

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