Warmed Spiced Honey of a Peach Olive Oil Cake

1/2 c. plus 1 tsp. Blood Orange Olive Oil
3/4 c. sugar
2 large eggs
2 Tbsp. orange juice
3 tsp. finely grated orange peel, divided
1-1/3 c. flour
1-1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. all spice
1/4 tsp. ground cardamom
5 medium peaches(about 1-1/2 pounds)halved, pits removed and each half cut into 4 slices
2 Tbsp. turbinado sugar(raw sugar)
1/4 c. honey
2 Tbsp. Peach White Balsamic
1 qt. French vanilla ice cream


Preheat oven 350 F. Grease bottom and sides of a 9-inch round spring-form pan with the 1 teaspoon olive oil. In a large bowl use an electric mixer blend on medium speed the 1/2 cup blood orange olive oil, granulated sugar, eggs, orange juice, and 2 teaspoons orange peel. Whisk flour, baking powder, salt, cinnamon, all spice and cardamom together, beat into egg mixture until blended. Transfer batter into prepared pan. Arrange peach slices in concentric circles to cover top, gently press into batter. Sprinkle turbinado sugar over peaches. Bake cake in center of oven until golden about 30 to 35 minutes. Let pan cool slightly on wire rack for 15 minutes. While cake is cooling make sauce by heating honey in small skillet over medium heat. Swirl skillet often until honey starts to brown and bubbles about 4 minutes. Remove from heat stir in vinegar and remaining orange peel. Keep warm on low heat. To serve, remove rim from spring-form pan, cut cake into wedges then serve each with a scoop of ice cream and last drizzle honey sauce over.

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