Nectarine, yogurt, honey and olive oil cake came out beautifully and I’m so excited to post the recipe! You can make this completely gluten free by using all almond flour but I used a combo to get give it some more height today. It just transported me to Italy with one bite! 🍑 I love when I improvise a recipe and it comes out well! You could also use figs or peaches or plums, even some raspberries would be lovely. 🥰 Here’s how I made it!
You will need:
1 cup all purpose flour
1 1/4 cups of almond flour
3 eggs
2 tsp vanilla extract
1/4 cup honey
3/4 cup brown sugar
zest of one orange
1 tbsp orange juice (or you can use grand marnier or amaretto if you have either)
1/2 cup non fat plain Greek yogurt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup olive oil
2 nectarines, sliced
Preheat oven to 350 degrees F. If you have the convection bake setting I would use that. Grease a spring form pan sprayed with olive oil and line it with parchment paper. Spray the parchment paper with a little more olive oil, then sprinkle in a little cane sugar around the base of the pan and the sides. In a large bowl or bowl of your stand mixer, put your sugar, honey, eggs, vanilla extract and orange zest all together and whisk until bubbly and combined. Now add in your yogurt and whisk again until smooth. Next, add in your orange juice and combine. Whilst you are still whisking, add in your cup of olive oil slowly drizzling in a little at a time. In a separate bowl, add your all purpose flour, almond flour, baking soda, baking powder and salt. Stir it together and then slowly add it in to your wet ingredients while beating it. Pour your batter in to your springform pan. Slice your nectarines thinly and decorate the top of your cake with them in a circular pattern.
Bake for 45-50 minutes at 350 degrees until a knife inserted comes out clean.
Dust with icing sugar, (confectioners sugar) and serve on its own or with a dollop of mascarpone whipped cream.
