Nectarine Olive Oil Cake

Milly Eliyahu

Food photography & styling

Jerusalem, Israel

INGREDIENTS

Cake

210 g white flour

1 tsp baking soda

1⁄2 tsp baking powder

1⁄2 tsp cinnamon

Pinch of salt

150 g demerara sugar

100 g olive oil 120 g apple puree

1 cup apple juice 2 nectarines, sliced

Cream

1 can coconut cream 3⁄4 cup powdered sugar 1⁄2 tsp vanilla extract

4-5 tbsp maple syrup, for drizzle 2-3 cookie crumbs (optional)

METHOD

Preheat oven to 375°F.
Mix flour, baking soda, baking powder, cinnamon and salt together in a bowl.
In a separate bowl, whisk sugar, olive oil, apple puree and apple juice with a manual mixer until smooth.
Add the flour at once and stir into the mixture.
Add the cut nectarines to the batter and mix well.
Grease and flour 3 small molds 12 cm in diameter or 2 medium in diameter, 15-18 cm.
Divide the batter in the 3 molds and bake for 30-35 minutes, until a toothpick entering the middle of the cake comes out dry.
Chill the coconut cream in the refrigerator overnight.
When ready to make the cream, put the mixer bowl in the freezer for 10 minutes.
Into the mixer bowl, put the hard part of the coconut cream with very little of the liquid under it.
Beat for 20 seconds until creamy. Then add vanilla and powdered sugar and mix until creamy and smooth.
Divide the cream between the layers of the cake. Decorate the cake with fresh fruit and drizzle with maple syrup.

THRIVE Magazine