Peachy Pistachio Olive Oil Cake
The perfect summertime cake that you have been in search of. Garnish with chopped pistachios and powdered sugar.
makes 1 9" cake | difficulty level: easy
- 1 cup olive oil, plus more for greasing
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup light brown sugar
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup milk
- 3 eggs
- Grated zest of 1 lemon
- 1 peach, peeled, pitted, and thinly sliced
- Chopped pistachios and powdered sugar for dusting
- Preheat an oven to 350°F. Grease a 9-inch (23-cm) round cake pan, line the bottom of the pan with parchment paper, then grease the parchment.
- In a medium bowl, whisk together the flour, both sugars, the baking powder and salt. In a large bowl, whisk together the olive oil, milk, eggs and lemon zest, then whisk in the flour mixture until combined. Using a rubber spatula, fold in about half of the peach slices.
- Pour the batter into the prepared pan. Lay the remaining peach slices on top of the cake. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let cool 10 minutes, then invert the cake onto the rack and let cool completely.
- Just before serving, dust the cake with confectioners’ sugar and garnish with chopped pistachios.
