Italian Peach Cake

Course: Dessert

Cuisine: Allergy-friendly

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 225kcal

Author: Andrea Soranidis

Fluffy and bursting with fresh peaches, this Italian peach cake is delicious and a must-try summer dessert!

Print Recipe

Metric - US Customary

Ingredients

3 large free-range eggs
140 g sugar (or fine demerara sugar)
120 ml lightly-flavoured extra-virgin olive oil
1 teaspoon vanilla extract (or half vanilla pod, scraped)
⅛ teaspoon lemon zest
200 g sifted all-purpose flour
1 tablespoon baking powder (15 gr)
600 g peaches about 3-4 peaches, peeled and pitted
1 tablespoon fresh lemon zest

To decorate:

1 tablespoon apricot jam
1 tablespoon confectioner 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.
3 large free-range eggs, 140 g sugar, 120 ml lightly-flavoured extra-virgin olive oil, 1 teaspoon vanilla extract
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.
1 tablespoon baking powder, 600 g peaches
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.
1 tablespoon confectioner sugar

Notes

Please note that all my baking recipes are tested with grams measurements, which are more accurate than cup measurements. US cup amounts are provided, but for best results please always use a scale when measuring ingredients.

Flour: For a more rustic peach cake, use 100gr (3.5 ounces) of all-purpose flour and 100 gr of whole wheat flour.

Butter: If you wish to use butter, replace the extra-virgin olive oil with 120 gr (4 oz) melted and cooled butter.

Storage tips: Store your cake in an airtight container in the fridge for up to 3 days. You can cut the peach into slices and freeze them individually in freezer bags for up to 1 month.

Nutrition