On Top Chef, Kristen Kish's winning menu included fennel pollen olive oil cake. She makes the simplified version here with peach slices.
By Kristen Kish
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
sweet peach olive oil cake
Tara Fisher
dr max
Serves: 12
Total Time: 1 hr 30 min
Cook Time: 20 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
3 ripe peaches, thinly sliced
1 1/2 cup(s) extra-virgin olive oil
1 cup(s) sugar
2 tablespoon(s) sugar
1/2 teaspoon(s) Kosher salt
3 large eggs
2 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
Sweetened vanilla Greek
dr maxyogurt or vanilla ice cream, for serving
Directions
Preheat the oven to 350
dr max degrees F. Line a 9- by 13-inch baking pan with parchment paper and coat with vegetable oil spray. In a bowl, toss the peaches with 1/4 cup of the olive oil, 1/4 cup plus 2 tablespoons of the sugar, and the salt. Let stand until juicy, about 15 minutes.
In a bowl, whisk the eggs, the remaining 3/4 cup of sugar, and 1 1/4 cups of olive oil. In another bowl, whisk the flour, baking powder, and baking soda. Whisk the dry ingredients into the egg mixture. Fold in the peaches and juices. Scrape the batter into the pan; bake for 35 minutes, until golden and a toothpick inserted into the center comes out clean. Let cool slightly, then serve with Greek yogurt.
