Peach Olive Oil Cake + ROSE & IVY Journal NO. 06 UPdate!
I apologize for the quietness yesterday! I am incredibly happy to share that ROSE & IVY Journal Issue No. 06 will be launching next Tuesday, so mark your calendar and tell your friends! The print issue will be available the following week. I am SO excited about this issue!
The market right now is a mishmash of high summer and early fall. Peaches and melons are still avialable but slowly I can see the colors changing. Pumpkins and grapes and other harvest fruits are making their way in. This recipe celebrates wonderful peaches. This olive oil cake is probably one of my favorite things that I have ever made. It is light, fluffy and just sweet enough. Happy baking!
PEACH OLIVE OIL BREAD
1 cup almond flour
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup extra virgin olive oil
3/4 cup sugar
1 tablespoon cinnamon
pinch of nutmeg
3 large peaches, diced
Directions: Preheat oven to 375 degrees. Lightly oil a circular cake pan, set aside. Combine flours, baking soda, salt and cinnamon in a small bowl, set aside. Combine olive oil and sugar in another bowl. Using an electric mixer, beat until combined. Add eggs and continue to beat. Slowly add dry mixture. Fold in peaches. Bake for 40 to 45 minutes or until a knife can be inserted in the center and comes out clean. If starting to brown, cover with tin foil to prevent burning. Let cool on a rack. Carefully remove from pan and cut to serve.
Photography & Styling by Alison