PEACH AND ROSEMARY OLIVE OIL CAKE SERVES 8 Ingredients: z ½ tsp. baking soda z ½ tsp. kosher salt z 1 tbs. finely chopped fresh rosemary z 3 large eggs, room temperature z 1 cup granulated sugar, plus 1 tbs. for the top z ¾ cup good olive oil, plus more for the pan z ½ cup whole milk or buttermilk z 1 tbs. lemon zest z 1 tsp. vanilla extract z 2 ripe peaches, sliced into ½ -inch wedges z Powdered sugar, for serving (optional) z 1 ½ cups all-purpose flour z 1 ½ tsp. baking powder
Instructions: 1.
Preheat oven to 350°F. Lightly oil a 9-inch round cake pan and line the bottom with parchment. 2. In a medium bowl, whisk flour, baking powder, baking soda, salt, and rosemary. 3. In a large bowl, whisk eggs and sugar until pale and thick, about 2 minutes. Stream in the olive oil, whisking constantly. Whisk in milk, lemon zest, and vanilla. 4. Fold the dry ingredients into the wet just until no streaks of flour remain. 5. Pour batter into the prepared pan. Arrange peach wedges on top in a loose pattern. Sprinkle the remaining 1 tbs. of sugar over the fruit. 6. Bake for 40 to 45 minutes, until the cake is deep golden, springs back when pressed, and a toothpick inserted in the center comes out clean. 7. Cool in the pan for 10 minutes, then turn out onto a rack. Serve warm or at room temperature, dusted with powdered sugar if desired. A scoop of vanilla ice cream alongside is never wrong.
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