Balsamic Poached Peaches and Olive Oil Cake
This post is sponsored by Oliv. All text and opinions are 100% my own. Thank you for supporting the brands who help make Pardon your French possible. Summer desserts often call for simplicity, don’t you think? A simple cake, fresh seasonal fruits bursting with natural flavours, and maybe, one more component to add some originality. Well, today’s dessert is simply one of them – featuring juicy peaches, the simplest olive oil cake, and the use of fig-infused balsamic vinegar to create some magic. That’s all you’ll need to build this lush…
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- For the cake:
- 4 eggs
- 3/4cup + 2 tbsp (180g) sugar
- 200g almond meal
- ½ cup (112g) EVOO
- For the peaches:
- 4 peaches (washed and cut in wedges).4 tbsp Fig-infused Balsamic Vinegar
- 2 tbsp agave nectar (or light-colored honey)
- 4-6 tbsp water
Instructions
- 1
For the Cake:
- 2
Preheat the oven to 375°F (200°C)
- 3
Whisk the eggs and sugar together, until foamy and lighter in color. Whisk in the almond meal and the EVOO until fully combined.
- 4
Pour the batter into a previously greased 9” circular cake pan and bake for 20 minutes.
- 5
For the Peaches:
- 6
Meanwhile, in a non-stick frying pan over medium heat, combine the peach wedges with the balsamic vinegar and agave nectar. When the liquid start bubbling, stir the peaches gently ensuring sure they’re fully coated and cooking evenly. When the liquid thickens a bit, add splashes of water, little by little, so the peaches never stick to the bottom. Poach until tender (about 10 minutes).
- 7
Serve each slice of cake with 2 or 3 scoops of warm poached peaches.