Summer peach cake with thyme syrup & olive oil.
Sweet and dripping juice peaches, the perfect summer fruits! So many ways to enjoy them, like this peach cake with thyme & olive oil. It now has a spot as one of my peachy favourites.
The feeling that simple is the best is always true when you have perfectly in season products. With the peaches at their peak, what better ingredient to star in a simple yet delicious dessert. Fresh peach cake!
Fresh peach slices are settled into the top of a moist vanilla batter infused with olive oil. The olive oil gives the cake a rich and fruity taste. Whilst baking the peaches practically melt into the cake.
The scent coming out of the oven while the cake is baking is just heavenly, sweet and fruity with a light vanilla aroma. The cake turns out so moist and soft, to die for.
After baking the cake is brushed with a thyme syrup, which adds a sunny herby flavour.
Only one down side… you’ll be forced to share the cake. Because you see, the thing with this cake is, that as soon someone walks in, they’ll smell the cake. As soon as they see the cake, they’ll want a slice of it. And as soon as they had a slice, it’s game over for the cake, cause they’ll want more!
This moist and flavourful cake with fresh peaches makes the perfect summer dessert! And one more note, it tastes even better with a scoop of vanilla ice cream!
Sweet as a peach!
Peach – Thyme Cake
vegan, soy free, nut free
Makes 1 cake:
For the thyme syrup: (makes extra)
¼ cup cane sugar
½ cup water
5-6 sprigs of thyme leaves
For the cake:
1 cup spelt flour (or wheat flour)
¼ cup fine cane sugar
½ tsp baking soda
⅛ tsp baking powder
Pinch of salt
¼ cup non-diary yogurt (I used coconut)
¼ cup olive oil
¼ cup water or non-diary milk of choice
1 tsp vanilla extract
2 peaches, cut into segments
For the thyme syrup:
Add water, sugar and thyme leaves to a pan, bring to a boil. Simmer for a few minutes, until the sugar has dissolved.
Let the syrup steep for a few hours. The longer, the more intense the flavour will become.
Sift the syrup and set aside.
For the cake:
Preheat the oven to 180° Celsius. Grease a cake tin (22 cm) with oil and dust with flour.
Mix the dry ingredients in a bowl. In another bowl mix the wet ingredients. Combine wet and dry ingredients.
Pour the cake batter in the cake tin. Place the peaches on top, pushing them slightly into the batter.
Bake in the oven for ~30-35 minutes or until a wooden skewer comes out clean.
Cool down for 5 minutes in the cake tin. Brush generously with the thyme syrup.
Cool down completely on a wire rack. Dust with icing sugar if desired.
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