Peach and olive oil cake


Serves 10

Cooking spray

4 ripe peaches, thinly sliced

360ml extra-virgin olive oil

220g sugar

½ tsp salt

3 large eggs

250g plain flour

½ tsp baking powder

½ tsp bicarbonate of soda

To serve:

Vanilla Greek yoghurt


  • Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 23 x 33cm baking tin with parchment paper and coat lightly with cooking spray.
  • In a bowl, toss the peaches with four tablespoons of the olive oil, 70g of the sugar and the salt. Let stand for 20 minutes.
  • In a bowl, whisk together the eggs, the remaining 150g sugar and the remaining 300ml olive oil.
  • In another bowl, whisk together the flour, baking powder and bicarbonate of soda. Whisk the dry ingredients into the egg mixture.
  • Fold in the peaches with their juices. Scrape the batter into the prepared tin. Bake for 35 minutes, until the cake is golden and a toothpick inserted into the centre comes out clean. Allow to cool before packaging for the picnic.
  • Serve with vanilla Greek yoghurt.


Per serving:
503kcals, 35.9g fat (5.4g saturated), 45.1g carbs, 25.5g sugars, 4.8g protein, 1.3g fibre, 0.201g sodium


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