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Olive Oil Cake with Fresh Peaches
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Roger Pizey
Published 2013
Olive oil has been used in cooking and baking for centuries in the countries bordering the Mediterranean Sea. Using oil rather than butter gives this cake a lovely light texture with a subtle flavour, as well as cutting back on its cholesterol content. It’s positively healthy.
Ingredients
3 2 tbsp 275 g 9
Method
Preheat the oven to , and grease a deep 18cm (7in) round springform cake tin well.180°C/350°F/gas mark 4 - Beat together the eggs, orange zest and sugar really well.
- Add in the oil and the milk, alternating these wet ingredients with the sifted
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