ButterDessertsLemonOlive Oil

Olive Oil Cake with Peaches and a Lemon Glaze

This moist and zesty cake makes for the perfect dessert or afternoon sweet treat. Replacing butter with olive oil creates a fluffier texture, resulting in a light and airy sponge.

Prep Time: 15 mins
Cooking Time: 60 mins
4 people

Used in this recipe

Ingredients

180ml Filippo Berio Extra Virgin Olive Oil, plus extra for greasing
150g flour
2 tsp lemon zest, finely grated
125g egg white (approx. 4 medium eggs)
170g sugar
½ tsp salt
75g egg yolk (approx. 4 medium eggs)
2 tbsp lemon juice
1 peach, sliced into eight
220g icing sugar
35ml lemon juice

Method

Preheat the oven to 180°C/gas mark 4. Line an 8 inch cake tin with baking paper and grease the sides with olive oil.
In a large bowl, mix the flour and lemon zest together and set aside. In another clean bowl, whisk the egg whites and salt together with 70g of the sugar to form a meringue.
In a free-standing mixer (or using a handheld electric whisk), whisk the egg yolks with the remaining 100g sugar until light and fluffy, then reduce the speed and gradually add the olive oil, then the lemon juice.
Remove from the machine and gently fold in the flour and zest mix.
Beat in a third of the meringue mix to loosen the mixture, then gently fold in the remainder. Pour the mix into the prepared tin, then top with a circle of peach slices.
Bake for 35-40 minutes, or until cooked through. Check by putting a skewer into the centre; if it comes out clean, then it's cooked.
While the cake is still warm, mix together the icing sugar and lemon juice for the glaze, then pour over the cake. Allow to cool before serving.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.