Peach and olive oil cake

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Peach and olive oil cake Easy Food

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

  1. 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.
  2. 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.
  3. In a bowl, whisk together the eggs, the remaining 150g sugar and the remaining 300ml olive oil.
  4. In another bowl, whisk together the flour, baking powder and bicarbonate of soda. Whisk the dry ingredients into the egg mixture.
  5. 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.
  6. 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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