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.