Olive oil cake, yogurt icing, roasted peaches

The blazing sun... A light breeze... Snack time! The perfect time to enjoy this Olive oil cake, yogurt icing, roasted peaches ! It is ultra soft (thanks to the olive oil), and lightly perfumed - rest assured the olive oil does not take the main role, it remains light, just enough to give a nice twist to the cake. For the icing, I bet on a simple Greek yogurt (in summer we especially want to do simple things in the kitchen, right?). You can also add a little extra yogurt to the plates when tasting.

Roasted peaches: my favorite part, it fills the kitchen with such a delicious aroma, it's a joy! It's super easy to make, too, since you only need a drizzle of olive oil and a touch of whole sugar or honey.

In short, a soft and fluffy cake that we enjoy eating from breakfast to snack time with beautiful seasonal peaches!

I hope you like the recipe, if you make it don't hesitate to tag me Our Instagram - so I can see your accomplishments.

Olive oil cake, yogurt icing, roasted peaches

5 on 1 vote

Ultra soft, with its icing and fresh fruit ...

Amount : 6

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Prepare in advance 30 minutes min

Cook time 40 minutes min

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Ingredients 

• 210 g wheat or spelled flour
• 1 tsp baking soda
• 1 cc baking powder
• 1/2 this salt
• 3 eggs
• 150 g light brown sugar
• 120 g olive oil + 1tbsp for the mold
• 1 cs natural vanilla extract
• 125 ml buttermilk or whole milk
• +
• 1 Greek yogurt pot more if you want to have some for the service
• 1 tsp agave syrup or white sugar if not
• +
• 4 ripe peaches
• 2 tbsp olive oil
• 1 cs whole sugar or honey
• Crushed pistachios optional

Prepare in advance 

• Preheat the oven to 175 ° traditional heat. Grease a 22cm mold with 1tbsp of olive oil. Place baking paper in the bottom of the mold.
• Start by sifting the dry ingredients: flour, baking soda, baking powder, salt.
• Apart from whipping the eggs and sugar for a few minutes. Then add the olive oil in a stream.
• Incorporate the dry ingredients in 3 batches, alternating with the ribot milk. Mix just enough.
• Pour into the mold, and bake for about 40 minutes (to watch because it varies depending on the oven). Stick a wooden pick in the center of the cake to see if it's baked. Let cool in the mold then unmold on a grid.
• Prepare the peaches: cut them into quarters, pit them and place them in a gratin dish, their skin against the bottom of the dish. Mix the olive oil and the whole sugar then brush the peaches. Bake for about 30 minutes at 175 ° traditional heat then let cool.
• Mix the Greek yogurt and the sweetener of your choice (proportioning to your taste) then cover the top of the cake (if the cake is rounded, cut the dome). Place the cooled roasted peaches on the yogurt, sprinkle with a little crushed pistachios if you wish and serve ...

Notes

* keep in a cool place, under a bell, for 3 or 4 days.

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