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