Olive Oil Cake with Summer Peaches & Thyme

In high summer in Vermont, there is a small Mennonite family farm down the road from our home that ships up juicy, ripe peaches from their Amish relatives in rural Pennsylvania. At least once a week, I would hop on my bike and fill up my backpack with as many as I could carry for the several mile ride. There is nothing quite like riding home with the sweetest juices dribbling down your mouth on an empty, country dirt road on a summer’s day. This cake is an ode to those sweet summer memories

June 20, 2022

Ingredients

SERVINGS: 4 Serving(s)

2 ripe peaches, thinly sliced
1 cup extra virgin olive oil, reserve 1 tablespoon
¼ cup wildflower honey, reserve 1 tablespoon
¾ cup brown sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon almond extract
1 tablespoon water
Powdered sugar
3–4 sprigs thyme
Honey to garnish

Instructions

Preparation tip: The cake itself can be baked a day in advance; it will still be moist and fresh. Use a tea towel to keep it covered overnight on a cooling rack or cutting board. The whipped cream can be made a day before, too, just be sure to keep it in the fridge and to give it a fresh whip the day of your picnic. Use a sturdy cake carrier with a handle and bring along the edible flowers and thyme to decorate if it’s easier for you. Don’t forget a jar of honey for a last-minute drizzle.

Preheat the oven to 350ºF and grease a 9-inch round cake pan with olive oil.

In a small bowl, toss together the peach slices with the reserved tablespoon of honey and reserved tablespoon of olive oil and set aside.

In another bowl, whisk the eggs, cup of olive oil, brown sugar, and honey until thoroughly combined and slightly foamy.

Combine the flour, baking soda, baking powder, and salt together in a separate bowl.

Add the flour mixture slowly to the whisked egg mixture gradually until thoroughly combined. Continue to add in the almond extract and tablespoon of water if the batter is a little thick. (The thickness depends on the viscosity of your honey.)

Gently fold the peaches into the batter, reserving 5 to 6 slices to place in the base of the cake pan. Create a circular fanlike pattern with the remaining peach slices on the base of the pan. Gently pour the batter on top into the pan and bake for 35 to 40 minutes, until a rich golden brown and an inserted knife comes out clean.

Once the cake is completely cool, sprinkle with powdered sugar and thyme sprigs. Decorate with fresh nasturtiums or other edible flowers you like.

Serve with whipped cream or vanilla bean ice cream.