Gluten-free Peach Olive Oil Cake


This GF, dairy-free, fancy-but-so easy cake will knock your socks off! Whips up in a jiffy and is sure to wow guests with its fresh flavour profile and eye catching summer fruit colours. Best of all, its nutty goodness won’t leave your stomach dessert-heavy and you can enjoy a relatively “healthy” cake that doesn’t use oodles of butter — no guilt!


This recipe makes a one-layer 8″. Halve it for a 6″ layer.


115g roasted, chopped hazel nuts (usually available in the baking aisle)
80ml olive oil, plus extra for greasing
1-2 peaches, sliced
2tbsp honey
Zest of 1 lemon and juice of half
80g almond meal or ground almonds
1tsp baking powder
2 medium eggs
100g dark or light brown sugar

  • Prep: Lightly grease cake pan lined with parchment at the bottom with olive oil. Grind hazelnuts as finely as possible. Set aside. Preheat oven to 160C or 325F.
  • Arrange sliced peaches in the bottom of the cake pan. Stir honey and lemon juice together and drizzle over peaches.
  • In a bowl stir together ground hazelnuts, almond meal, baking powder, lemon zest and a pinch of salt.
  • In your bowl mixer, whip eggs and sugar until light and fluffy and a little thick. (This is the only whipping/beating you’ll do so make sure enough air is incorporated.)
  • Slowly pour olive oil while whisking until all the oil is used. Combine well.
  • Add nut mixture to the egg mixture by hand, folding gently until combined. The batter will be a thick liquid (think shampoo consistency).
  • Pour batter over the peaches and tap out excess air bubbles.
  • Bake in the centre of oven for 30-40 mins until toothpick comes out clean. The cake won’t dome too much, so checking for cooking is essential.
  • Leave to cool in tin for 10 mins, then turn upside down on serving dish.
  • Serve with a little vanilla ice cream or creme fraiche or just as is with a cuppa.image3

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