Italian Peach Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
12
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Calories
225 kcal
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Course
Dessert
Italian Peach Cake
Description
Italian Peach Cake combines simple ingredients like eggs, sugar, olive oil, and flour with freshly peeled and pitted peaches to create a soft, moist cake. The batter includes vanilla extract and lemon zest for gentle flavoring, and baking powder helps it rise evenly. Chunks of peach mixed into the batter add moist pockets of fruit, while thin peach slices on top form a delicate layered presentation after baking.
The cake bakes at a moderate temperature until a toothpick inserted comes out clean, ensuring a tender center. The olive oil gives a subtle fruitiness and moist crumb different from butter-based cakes. The finished cake is lightly dusted with confectioners' sugar and brushed with apricot jam to add shine and a touch of additional sweetness.
This cake suits casual afternoon tea or light dessert occasions, offering seasonal peach flavor in a straightforward recipe that doesn't rely on heavy creams or frostings. Its texture balances softness with slight juiciness from the fruit, and the lemon zest lifts the overall profile.
Using a scale for measuring ingredients ensures consistent results. For a rustic variation, half whole wheat flour can replace part of the all-purpose flour. When using butter instead of olive oil, melt it and cool before mixing. Cake leftovers keep well refrigerated for up to three days, and fresh peach slices can be frozen separately for later use.
Ingredients
- 3 egg large, free-range
- 140 g sugar (or fine demerara sugar)
- 120 ml extra-virgin olive oil lightly-flavoured
- 1 teaspoon vanilla extract (or half vanilla pod, scraped)
- 1 teaspoon lemon zest
- 200 g all-purpose flour sifted
- 1 tablespoon baking powder (15 gr)
- 600 g peaches about 3-4 peaches, peeled and pitted
To decorate:
- 1 tablespoon apricot jam
- 1 tablespoon confectioners sugar
Instructions
- Preheat oven to 180°C/360°F and adjust a baking rack onto the middle shelf. Grease and dust with flour (or line with parchment paper) a 8-inch cake pan and set it aside.
- In a large bowl, place the eggs and sugar. Beat the mixture with an electric whisker until light and pale, then gently whisk in the olive oil, followed by the vanilla, lemon zest, and mix until all the ingredients are combined.
- Slowly incorporate the flour into the batter, mixing until just combined. Sprinkle the baking powder over the batter and mix until just combined (do not overmix).
- Fold into the batter 2 peaches cut into tiny chunks, and mix until just combined.
- Pour the peach cake batter into the prepared baking pan. Top the batter with the remaining 2 peaches cut into thin slices.
- Bake in the oven for approximately 30-40 minutes. To check if the cake is ready, insert a toothpick in the middle, if it comes out clean, the cake is ready.
- Remove the peach cake from the oven, and lightly brush it with apricot jam. Allow to cool, then gently remove the cake from the pan.
- Dust the peach cake all over with confectioner sugar and serve at room temperature.
Notes
- Measure dry ingredients by weight for best cake texture and consistency.
- To vary texture, substitute half the all-purpose flour with whole wheat flour.
- Replace olive oil with melted, cooled butter for a richer crumb if desired.
- Store the cake covered in the refrigerator; it remains fresh for up to three days.
- Freeze peeled and sliced peaches individually in bags for up to one month to use out of season.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 129mg | 5% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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