Make Ahead
Blueberry Peach Olive Oil Cake
Popular on Food52
2 Reviews
kirstyt
May 25, 2020
First-the instructions are incomplete. Step one was good. After that the instructions were confusing and didn’t account for all of the ingredients so I combined the wet ingredients in my stand mixer and the dry ingredients in a separate bowl. I added the blueberries in with the flour so they would have a coating of flour and not sink in the dough as much. The cake baked well, but was getting very dark on top so I removed it about 10 minutes early. This was a mistake as it wasn’t fully cooked even though several toothpicks came out clean. I put it back in the oven for another 20 minutes, but it never really baked through and turned out very moist but too wet for my liking.
Next about the flavor-way way way way too much olive oil flavor-so much that it overpowered the fruit and didn’t really taste good. I think I could overlook the texture or the flavor and call it a moderate success because it’s such a beautiful and unusual cake, but the recipe needs some serious modification of both ingredients and instructions.
If I make this cake again I would decrease the olive oil by at least half, increase the lemon juice and flour, and bake for the full 90 minutes. I wish I had the ingredients to make another one because this recipe has great potential with some adjustments.
Next about the flavor-way way way way too much olive oil flavor-so much that it overpowered the fruit and didn’t really taste good. I think I could overlook the texture or the flavor and call it a moderate success because it’s such a beautiful and unusual cake, but the recipe needs some serious modification of both ingredients and instructions.
If I make this cake again I would decrease the olive oil by at least half, increase the lemon juice and flour, and bake for the full 90 minutes. I wish I had the ingredients to make another one because this recipe has great potential with some adjustments.
panania
August 5, 2021
Just so I understand what you are proposing...
Reduce the oil to 1/2 cup
Increase the lemon juice to 1 cup
Increase the flour to 2 1/2 cups
Before step 3, mix the cheese, oil, eggs and lemon juice in a mixer (on low)
Bake for at least 90 minutes
Do you think that will work?
I'm very interested in what you think ~Peter
Reduce the oil to 1/2 cup
Increase the lemon juice to 1 cup
Increase the flour to 2 1/2 cups
Before step 3, mix the cheese, oil, eggs and lemon juice in a mixer (on low)
Bake for at least 90 minutes
Do you think that will work?
I'm very interested in what you think ~Peter
See what other Food52ers are saying.