Fresh Peach Cake with Olive Oil

Another recipe that I like from Mangia Bedda, Fresh Peach Cake with Olive OIl.

I had some peaches that I wanted to use before the mold gets to them, so I decided to give this recipe a try. It turned out fluffy with a delicate peachy taste. I enjoyed making it as much as we enjoyed eating it!

There were a few interior spots that appeared “underbaked,” but I think this was because of the moisture from the loose peach chunks. To me, it was more like a pudding texture than underbaked. Or this happened because my springform pan was too small, which made the batter too high. But it is a 9-inch springform pan. Or the loft in the batter could be because I used duck eggs instead of chicken eggs.

I am wondering what other fruits I could use instead of peaches. I am sure blueberries or raspberries will work well with this recipe. Or maybe bananas.

Recipe: www.mangiabedda.com/fresh-peach-cake-with-olive-oil