Carole, at Alter Gusto, is one of my favorite French bloggers (she edits her blog straight from Marseille); she made a classic loaf cake with apricots, olive oil and orange blossom water. I simply substituted peaches.
We are blessed with a glut of peaches this Summer.
You will not detect the taste of the olive oil in these. If you have a good stand-in mixer, you can beat the eggs and sugar initially for at least ten minutes, until the foam is whitish and thick and very fluffy; this way your cake will have the texture of a sponge cake. It is light and not too sweet, which makes it perfect for breakfast or tea-time.
INGREDIENTS: 8 servings, 12 cupcakes or 1 loaf
- 140 g. flour (one cup or 5 oz)
- 40 g. almond meal (4 tbsp)
- 1 tbsp of baking powder
- 140 g. sugar (one cup or 5 oz)
- 3 large eggs
- 80 g. olive oil (1/3 cup)
- 2 tbsp of orange blossom water
- 6 small peaches or replace with apricots and double the quantity
- a few drops of fresh lemon juice (optional)
- Mix almond meal, flour and baking powder in a small bowl and set aside.
- Place eggs and sugar in a mixer bowl and beat on medium speed for several minutes until the mixture is fluffy and light yellow in color. Add the olive oil and orange blossom water in a thin stream and mix well; add the dry ingredients and mix.
- Peel the peaches and split into halves; butter each muffin pan then place the peach half on it and a few tablespoons of batter on top. Bake in a medium oven (350F) for 12 minutes or until puffed and dry. Cool and serve.
NOTE: You may wish to sprinkle a few drops of fresh lemon juice on the peaches, to prevent their discoloration; this step is not absolutely necessary.
6 Comments
What a gorgeous little treat! SUch beautiful flavor.
This is much more than just a peach cupcake-it’s delightful.
We had a peak season of peaches too and it was amazing.
Velva
These peach cupcakes look stunning! Finally some cupcakes without heavy frosting!
I want some for breakfast!
Beautiful AND delicious….two of my favorite ways of describing food.
J’ai aussi fait ce cake de Carole en gardant sa version aux abricots mais les pêches c’ est une bonne idée!
iza:)
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