Olive (3 ways), orange and peach cake
This recipe is vegan and refined sugar-free 🙂
For the cake
250g all-purpose white or spelt flour
180g coconut sugar
125g ground almonds
2 tsp baking powder
Pinch sea salt
Zest of half an orange
1⁄3 cup orange juice
1 tsp vanilla extract
2⁄3 cup extra virgin olive oil
⅓ cup Dirty International olive brine
1⁄2 cup unsweetened coconut yogurt
2 ripe peaches, de-stoned and cut into 9 segments each
¼ cup sliced black olives, drained from a jar or can
Orange olive glaze
1 cup icing sugar
1 tbsp orange juice
1 tsp Dirty International olive brine
Zest of ¼ orange
Preheat the oven to 170°C on fan bake. Line a 22cm cake tin with baking paper.
In the bowl of an electric stand mixer, combine the flour, coconut sugar, ground almonds, baking powder
Gradually add in the orange zest, orange juice, vanilla, olive oil and olive brine, taking care not to overmix.
Finally, fold through the coconut yogurt.
Spoon the batter into the tin and spread out to the sides. Evenly place the peach segments into the batter
and press them down lightly. Scatter over the sliced olives.
Bake for approximately 30-40 minutes or until golden in colour, springy to the touch and a skewer inserted
in the centre comes out clean.
Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
Mix together the glaze ingredients and once the cake is completely cool, drizzle the glaze over it.
Serve at room temperature.
Refrigerate in an airtight container for up to three days.
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