My Home Smelled of Ripe Peaches and Good Olive Oil

i came home at around midnight, belly full of great salmon and salad, with fresh bread from the farmer's market. we finished our meal with an olive oil cake, filled with ripe peach slices, and my apartment smelled warm as i entered, with notes of stone fruits and grounding herbal undertones. i received some beautiful olive oil from brightland, a new brand dedicated to bringing more transparency to quite a convoluted industry. most of our olive oil is rancid and bottled under the guise of false verbiage and stamps of "approval", and most of us don't even know that this is the case. brightland aims to harvest and bottle the highest quality olives, and you can truly taste the difference. after pouring a drizzle over my peach slices, i cleaned the drip off the neck of the bottle with my finger, and licked it. herbaceous, green, smooth-- so many levels of flavor. not what most of us are used to tasting in our olive oil... right? being from the mediterranean, i have a high standard for my olive oil. my uncle harvests olives from a tree in his front yard and makes olives for the year. nothing compares to the flavors that come from freshly harvested olives, but you have to taste it to believe it. 

anyways, i end this tangent with a recipe from my fave, kristen kish. i modified her recipe for my diet using locally -milled flours from seylou bakery here in DC, and flax eggs in place of regular. 

147A8097.jpg

 

Sweet Peach Olive Oil Cake

3 ripe peaches, thinly sliced

1 1/2 cups extra-virgin olive oil (I used brightland)

3/4 cup sugar

1/2 teaspoon himalayan salt

3 flax eggs (1 tbsp flax meal, 3 tbsp water, mix and let sit for 5-10 minutes)

1 cup millet flour, 1 cup spelt flour 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

preheat the oven to 350°. prepare a 9-by-13-inch baking pan. set aside. toss peaches with 1/4 cup of the olive oil, half the sugar and the salt. Let stand until juicy, about 15 minutes. In a bowl, whisk the flax eggs, the remaining part of sugar and 1 1/4 cups of olive oil. In another bowl, whisk the flour, baking powder and baking soda. Whisk the dry ingredients into the egg mixture. fold in the peaches and juices. scrape the batter into the pan; bake for 35 minutes, until golden and a toothpick inserted into the center comes out clean. let cool for 20 minutes. serve and enjoy!

Maya OrenComment