Peach Raspberry Olive Oil Cake

May  7, 2019
0 Ratings
Photo by Melissa
  • Prep time 15 minutes
  • Cook time 50 minutes
  • Makes a 9 inch round cake
Author Notes

I took the recipe for Maialino's Olive Oil Cake and tried to make it peach-y, substituting peach liqueur for Grand Marnier and adding raspberries for freshness and zest. I also reduced the sugar in the cake. It was delicious, but not peach-y. If I were to make it again, I'd use more peach liqueur, less juice, different zest, different juice or less orange zest. The orange really was overpowering (but so yummy!). The raspberries were great. I only wish I had added more.

What You'll Need
  • 2 cups flour
  • 200 grams sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups extra-virgin olive oil
  • 1 1/4 cups whole milk
  • 3 large eggs
  • 1 1/2 tablespoons fresh grated orange zest
  • 1/4 cup orange juice
  • 1/4 cup peach liqueur
  • 1 cup fresh raspberries
  1. Preheat your oven to 350° F. Oil a 9-inch round baking pan. Line the bottom with parchment paper.
  2. Combine flour, sugar, baking soda, baking powder and salt in a bowl.
  3. Whisk together olive oil, milk, eggs, zest, juice and peach liqueur in a separate bowl.
  4. Add dry ingredients to the bowl with wet ingredients. Mix until just combined.
  5. Fold in raspberries.
  6. Pour batter into prepared bowl. Bake 50 minutes, or until the top is golden and a tester comes out clean.
  7. Cool 15 minutes.
  8. Run a knife around the edge of the cake. Invert and cool completely on a rack or plate.

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