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An Oracle Oil Family Recipe:
Olive Oil Cake With Stone Fruit
Ingredients:
2/3 cup Oracle olive oil
3/4 cup coconut sugar, packed
1 cup almond flour
1/3 cup buckwheat flour
3 large eggs, divided
1 teaspoon vanilla
1/4 teaspoon salt
3-4 /peaches/plums, sliced into 1/4” thick wedges
1/8 cup sliced almonds, toasted
*optional powdered sugar for topping
Instructions:
1. Preheat the oven to 350° F (175°C)
2. Grease a 9” springform pan lightly with olive oil and line the bottom with parchment.
3. In a medium bowl, stir together the olive oil, coconut sugar, almond flour, buckwheat flour, egg yolks, vanilla and salt.
4. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form, then fold the egg whites into the olive oil mixture until completely incorporated and smooth.
5. Transfer the batter to the prepared pan, then arrange the stone fruit on top. Bake for about 1 hour or until a paring knife inserted into the middle comes clean.
6. Garnish with sliced almonds and dust with powdered sugar, then serve.
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