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Simple, delicious olive oil cake with roasted peaches

Olive oil cake -Make 1 x 8inch cake


caster sugar 120g

baking soda 1/2tsp

baking powder1/2tsp

fine sea salt 1g

lemon juice/grated lemon zest 2tsp

best quality extra-virgin olive oil 150g

buttermilk 110g

large egg 1ea (about 50g)

cake flour 165g

Preheat oven to 350°F (175°C) Line an 8inch cake pan with parchment and grease lightly with spray oil

For the Cake: Whisk sugar, baking soda, baking powder, and salt together in a medium bowl for about 1 minute.

Add lemon zest, olive oil, buttermilk, egg and whisk vigorously until the batter looks smooth and well emulsified.

Sift in cake flour and whisk just until well combined.

Scrape into the prepared pan. Bake until the cake is firm, about 30 minutes

Baked stone fruits

4 peaches

1 tbsp honey

1 bunch of lemon thyme

1 tbsp brown sugar

Preheat oven to 200c

Slice the peach in half and remove the stones.

Place cut side up in a baking dish, and sprinkle each peach half with the brown sugar, honey, and lemon thyme leaves. Roast in the oven for 20 minutes or until the peaches have softened and caramelised nicely – they should still hold their shape.

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