Peach Raspberry Olive Oil Cake

May  6, 2019
Author Notes

Adapted from Maialino's Olive Oil Cake
I added raspberries and used Thinking Tree Spirits' Peach Liqueur instead of Grand Marnier. Also, I cut the sugar down quite a bit, to 200g. The raspberries were a wonderful addition, I only wish I had bought more to add to the cake. Unfortunately, the orange juice overpowered the peach liqueur. In the future, I'd either use more liqueur, different juice (maybe peach or guava?), different zest, or less juice and zest or some combination of all of the above.

  • Prep time 15 minutes
  • Cook time 50 minutes
  • Makes a 9 inch round cake
  • 2 cups all-purpose flour
  • 200 grams sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 285 grams olive oil
  • 305 grams whole milk
  • 3 eggs
  • 1 1/2 tablespoons orange zest
  • 1/4 cup orange juice
  • 1/4 cup peach liqueur
  • 1 cup fresh raspberries
In This Recipe
  1. Preheat your oven to 350 degrees fahrenheit.
  2. Oil a 9-inch baking pan. Line the bottom with parchment paper.
  3. Whisk flour, sugar, salt, baking soda and baking powder together in a bowl.
  4. Combine all remaining ingredients except raspberries (oil, eggs, milk, zest, juice, peach liqueur) in a separate bowl.
  5. Add dry ingredients to wet ingredients, whisk until combined.
  6. Gently fold in the raspberries.
  7. Pour batter into the prepared baking pan. Bake for 50 minutes, checking at 40 for done-ness (when a fork comes out of the center clean and the top is golden).
  8. Let cool for 15 minutes before inverting onto a plate or rack to cool completely.

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