Nectarine Olive Oil Cake

Milly Eliyahu

Food photography & styling

Instagram: @millykayfoodblog | milly-kay.com

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.

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