OLIVE OIL AND PEACH SQUARES WITH CINNAMON SUGAR DUSTING
I adore using olive oil in baking for both the flavour and texture it imparts. Because peaches are beautiful right now, it only made sense to use them in this recipe, but really you could use any fruit at all – any stonefruit or berries will work wonderfully or, in autumn, pears or apples would be lovely. This recipe is vegan and refined sugar free.
250g all-purpose white or spelt flour
180g coconut sugar
125g ground almonds
2 tsp baking powder
Pinch sea salt
1 tsp ground cinnamon
2⁄3 cup almond or oat milk
1 tsp vanilla extract
2⁄3 cup extra virgin olive oil
1⁄2 cup unsweetened coconut yoghurt
2 ripe peaches, de-stoned and cut into 9 segments each
3 tbsp coconut sugar
1 tsp cinnamon
- Preheat the oven to 170C on fan bake. Line a 25cm/10-inch square cake tin with baking paper.
- In the bowl of an electric stand mixer, combine the flour, coconut sugar, ground almonds, baking powder, salt and cinnamon.
- Gradually add in the milk, vanilla and oil, taking care not to over mix.
- Finally, fold through the coconut yoghurt.
- Spoon the batter into the tin and spread out to the sides. Evenly place the peach segments into the batter and press them down lightly.
- Bake for approximately 30-40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
- Allow the cake to cool for 10 minutes before turning out on to a cooling rack.
- Mix together the coconut sugar and cinnamon and, using a small sieve, dust it over the top of the cake.
- Cut the cake into 9 squares, or however you like. Serve at room temperature.
- Refrigerate in an airtight container for up to three days.