Nectarine Olive Oil Cake
Bake up something golden with this Nectarine Olive Oil Cake, featuring the smooth, buttery flavor of Oliver’s Own Arbequina Everyday Olive Oil! Juicy summer nectarines meet rich, velvety olive oil in this moist, not-too-sweet cake that’s perfect for brunch, dessert, or an afternoon treat.
Ingredients
- 2 eggs
- 1/4 cup milk
- 1/3 cup Oliver's Own Arbequina Extra Virgin Olive Oil
- 2/3 cup sugar + 2 Tbsp sugar reserved
- 1 teaspoon ground ginger
- 1 1/2 cups flour
- 3 large ripe nectarines (yellow and/or white) - 2 chopped into quarter inch chunks and 1 cut into half moons.
Instructions
Preheat the oven to 375 degrees
Spray a 9 inch Springform pan with cooking spray and flour. Set aside.
In a large bowl, or whisk together the eggs, milk and oil. Grate the zest off the lemon and add to the bowl. Mix well then add the 2/3 C sugar and the ground ginger. and flour. Miix until a smooth batter is formed. The batter will be thick
Add the nectarines to batter and stir until the fruit is completely incorporated.
Pour the batter into the prepared cake pan. Lay the slices on the top of the cake to cover. Sprinkle with the remaining 2 T sugar
Bake 50 to 55 minutes until firm and golden. Remove from oven and cool completely before serving.
Serve with whip cream
No comments yet. Add the first comment