This was a fun little Saturday experiment.
An easy and delicious peach & olive oil skillet cake that gives an interesting rustic feels, like something your grand mother would have made and put on the table. I’ve debated serving it inside the skillet itself but it looks so much better reversed in the plate. The cake batter comes out very light as airy while the subtle yet noticeable aroma of the olive oil is a wonderful pairing with the peaches and the brown sugar.
Hope you get to try this.
- 1 peach, half moon shape, 10 pieces total
- Bowl 1:
- 20g of olive oil
- 30g of golden brown sugar
- 1 egg
- a few drops of vanilla extract
- In a skillet:
- 10g of butter
- 25g of golden brown sugar
- Bowl 2:
- 50g of all purpose flour
- 1g of baking powder
- - Pre-heat the oven at 350F.
- - In your small (6 inches diameter) skillet, on the stove top on medium/high heat. Boil the butter and sugar for 1-2 minutes or until it become like a liquid caramel consistency. Drop the peaches and coat every single one of them with the mixture before placing them in a nicer manner. The bottom of the pan will become the top of your cake so make sure the peaches are resting on a flat surface. Let cool down, off heat.
- - Start by creaming everything from bowl 1 until it become a silky smooth paste.
- - Mix in the content of bowl 2 inside of bowl one and mix well until everything is incorporated.
- - Gently drop the cake batter on top of the peaches, smooth the top while pushing the mixture equally everywhere.
- - Bake in the oven for 25minutes. Wait until it cools down a bit before turning in to a serving plate.