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Olive Oil Cake with Stone Fruits and Kefir Cream Frosting

Published: August 18, 2021

 

Olive Oil Cake with Stone Fruits and Kefir Cream Frosting

Prep Time 20 mins
Cook Time 1 hr

Ingredients
  

  • 1` cup extra virgin olive oil (plus more for greasing)
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup milk (or macadamia milk)
  • 1 lemon zest, grated
  • cup peaches, sliced
  • ¼ cup blueberries

Kefir Cream Frosting and Jam Topping

  • 8 cups powdered sugar
  • 4-6 tbsp plain, whole milk kefir
  • 2 tbsp vanilla
  • 1 cup butter, softened
  • 1 cup jam of your choice

Instructions
 

  • Preheat an oven to 350°F (180°C). Grease a 9-inch (23-cm) round cake pan, line the bottom of the pan with parchment paper, then grease the parchment.
  • In a medium bowl, whisk together the flour, both sugars, the baking powder, and salt.
  • In a large bowl, whisk together the olive oil, milk, eggs, and lemon zest, then whisk in the flour mixture until combined. Using a rubber spatula, fold in the peach slices and blueberries.
  • Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
  • Transfer the pan to a wire rack and let cool 10 minutes, then invert the cake onto the rack and let cool completely.

Kefir Cream Frosting and Jam Topping

  • In a large bowl with an electric mixer, whisk together softened butter until smooth. Slowly add in vanilla extract and whole milk kefir and mix until smooth.
  • Turn the mixer to low speed and slowly add in powdered sugar (1/2 cup at a time) until blended well. If needed, add more whole milk kefir to get a smoother consistency.
  • Use a spoon or a knife to smear the frosting.
  • Spread jam of choice over the frosting.
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