Olive Oil Cake with Fresh Peaches Recipe
Olive Oil Cake with Fresh Peaches produces a cake with a light texture. It’s perfect with a hot beverage, cold glass of milk or just on its own.
This Olive Oil Cake with Fresh Peaches was my choice for this month’s Cake Slice Bakers reveal. On the 20th of the month, we choose one of the four selections chosen from our current baking book Roger Pizey’s World Class Cakes. This month’s choices were:
Olive Oil Cake with Fresh Peaches
Hummingbird Cake
M’hanncha
Oliver Peyton’s Strawberry and Marjoram Cream Tart
With the plethora of fresh peaches now available, this was the perfect time to make it. Also, it’s a fitting dessert to bid a fond farewell to summer. Cakes made with olive oil tend to be lighter than those made with butter. Using olive oil in baking also reduces the amount of saturated fat in the finished product. This doesn’t mean that you can go hog wild and over indulge. Just take solace in the fact you’re doing your arteries a favor.
The apricot glaze that is brushed on the cake adds a little sheen to the cake and complements the peaches well. Serve this cake at warmed slightly or at room temperature and store any leftovers in the refrigerator.
Print Olive Oil Cake with Fresh Peaches Author: Sandra Lee Garth Recipe type: Dessert Cuisine: American Prep time: Cook time: Total time: Serves: 6 Olive Oil Cake with Fresh Peaches produces a cake with a light texture. It’s perfect with a hot beverage, cold glass of milk or just on its own. Ingredients 3 eggs 2 TBS finely grated orange zest 1½ cups superfine sugar (granulated) ½ cup olive oil ⅓ cup whole milk 1 cup all-purpose flour, sifted 1 cup self-rising flour, sifted 2 peaches, sliced ¼ cup apricot jam, warmed and strained Instructions eggs TBS finely grated orange zest ½ cups superfine sugar (granulated) ½ cup olive oil /3 cup whole milk cup all-purpose flour, sifted cup self-rising flour, sifted peaches, sliced ¼ cup apricot jam, warmed and strained Wordpress Recipe Plugin by EasyRecipe 3.5.3226
This chart on how to substitute olive oil for butter in baking is a handy reference for experimenting with or making the switch to olive oil in your baked goods. The same amounts would also apply to using canola or vegetable oil also.
Butter Oil
Butter Oil
1 tsp
¾ tsp
5 mls
3 mls
2 tsp
1 ½ tsp
10 mls
7.5 mls
1 TBS
2 ½ tsp
15 mls
12.5 mls
2 TBS
1 ½ TBS
30 mls
22.5 mls
¼ cup
3 TBS
60 mls
45 mls
⅓ cup
¼ cup
80 mls
60 mls
½ cup
¼ cup + 2 TBS
125 mls
90 mls
⅔ cup
½ cup
160 mls
125 mls
¾ cup
½ cup + 1 TBS
185 mls
140 mls
1 cup
¾ cup
250 mls
175 mls
2 cups
1 ½ cups
500 mls
375 mls
The chart at the post How to Reduce Dessert Calories contains the exact amount of oil to substitute for butter as well as tips on what to look for when mixing the batter. Loading InLinkz ... Related PostsWillie Harcourt Cooze’s Cloud Forest Chocolate Cake#CakeSliceBakers Blueberry FinanciersCranberry Apple Pumpkin BundtCream Cheese Blueberry Jam Filled Bundt Cake ~ #BundtBakersGolden Peach Cake ~ Cake Slice BakersButtermilk Glazed Mini Fig Cakes ~ Cake Slice Bakers
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