Floral & Spice · From Ronisha’s kitchen

Peach Blossom Olive Oil Cake with Vanilla Bean Mascarpone Cream

Check off ingredients and steps as you go. Download this card to keep an offline copy, or choose Print / Save PDF.

Ingredients

Olive Oil Cake

• 2 cups all-purpose flour

• 1 ½ cups granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 3 large eggs

• ¾ cup high-quality olive oil

• ¾ cup whole milk or oat milk

• 1 tablespoon vanilla extract

• Zest of 1 lemon

• 2 cups fresh peaches, diced

• 1 tablespoon flour (to coat peaches)

Vanilla Bean Mascarpone Cream

• 8 ounces mascarpone cheese

• 1 cup heavy whipping cream

• ⅓ cup powdered sugar

• 1 teaspoon vanilla bean paste

• Pinch of salt

Peach Honey Glaze

• 1 cup fresh peaches, diced

• 2 tablespoons honey

• 1 tablespoon lemon juice

• Splash of vanilla extract

Instructions

Make the Cake

1. Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.

2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. In another bowl, whisk together eggs, olive oil, milk, vanilla extract, and lemon zest.

4. Slowly combine the wet ingredients with the dry ingredients until just combined.

5. Toss diced peaches with 1 tablespoon of flour and gently fold them into the batter.

6. Divide batter evenly between cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow cakes to cool completely before assembling.

Make the Vanilla Bean Mascarpone Cream

1. Whip heavy cream until soft peaks form.

2. Add mascarpone cheese, powdered sugar, vanilla bean paste, and salt.

3. Continue whipping until smooth and creamy.

Make the Peach Honey Glaze

1. Add peaches, honey, lemon juice, and vanilla to a small saucepan.

2. Simmer over medium heat until peaches soften and become syrupy.

3. Blend slightly for a smoother glaze or leave rustic with peach pieces.

Assemble the Cake

1. Place the first cake layer on a serving plate.

2. Spread a generous layer of vanilla bean mascarpone cream.

3. Add the second cake layer.

4. Finish with more mascarpone cream, peach honey glaze, fresh peach slices, and edible flowers if desired.

5. Serve with a glass of Riesling or a Peach Hibiscus Blossom Spritz.

Home is not a place. Home is a feeling we create for one another.