Peach Olive Oil Cake with Almond Ice Cream

Peach Olive Oil Cake with Almond Ice Cream

Celebrate the flavours of summer with this beautifully light Peach Olive Oil Cake served alongside homemade Almond Ice Cream. Sweet, juicy peaches are baked into a soft olive oil sponge, while the rich, nutty ice cream creates the perfect accompaniment for an elegant seasonal dessert.

Made using the Haden Stand Mixer and Ice Cream Maker, this recipe is surprisingly simple to prepare and guaranteed to impress at summer gatherings.

Made by Beth Adamson @boroughchef.

Serves

8 portions

Ingredients

For the Peach Olive Oil Cake

  • 4 medium eggs
  • 320g caster sugar
  • 320ml olive oil
  • 1 tbsp vanilla bean paste
  • 250g plain flour
  • 100g ground almonds
  • 2 tsp baking powder
  • Pinch of salt
  • 3 large peaches, cut into thin wedges
  • 2 tbsp light soft brown sugar
  • A pinch of fresh thyme leaves (optional)

For the Almond Ice Cream

  • 4 medium egg yolks
  • 400ml whole milk
  • 400ml double cream
  • 150g caster sugar
  • 120g flaked almonds
  • Pinch of salt

To Garnish

  • Extra virgin olive oil
  • Toasted flaked almonds

Instructions

Make the Peach Olive Oil Cake

  1. Preheat the oven to 175°C (fan).
  2. Using the Haden Stand Mixer, whisk the eggs and caster sugar for around 5 minutes, until pale, thick and fluffy.
  3. With the mixer running on a medium speed, slowly drizzle in the olive oil until fully incorporated. Stir in the vanilla bean paste.
  4. In a separate bowl, combine the plain flour, ground almonds, baking powder and salt.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Toss the peach wedges with the brown sugar and thyme, if using.
  7. Line a 28 x 20cm baking tin with baking parchment and arrange the peaches evenly across the base. Pour the cake batter over the top and smooth the surface.
  8. Bake for 55–60 minutes, or until a skewer inserted into the centre comes out with just a few moist crumbs.
  9. Leave the cake to cool for a few minutes before turning it out onto a wire rack to cool completely.

Make the Almond Ice Cream

  1. Preheat the oven to 165°C. Spread the flaked almonds onto a baking tray and toast for around 15 minutes, checking regularly until golden.
  2. Add the milk, double cream, toasted almonds and a small pinch of the caster sugar to a saucepan. Bring to a gentle simmer, then remove from the heat and leave to infuse for 20 minutes.
  3. Strain the mixture through a fine sieve into a jug, discarding the almonds.
  4. Whisk together the egg yolks and remaining caster sugar until pale and slightly thickened.
  5. Gradually pour the warm cream mixture into the egg mixture, whisking continuously.
  6. Return everything to a clean saucepan and cook gently over a low heat, stirring constantly until the custard thickens enough to coat the back of a spoon.
  7. Allow the custard to cool completely. To prevent a skin from forming, place a sheet of baking parchment directly onto the surface before chilling.
  8. Once fully chilled, churn the mixture in the Haden Ice Cream Maker according to the manufacturer's instructions until smooth and creamy.

To Serve

Slice the peach olive oil cake and serve with a generous scoop of homemade almond ice cream. Finish with a drizzle of extra virgin olive oil and a sprinkle of toasted flaked almonds for the perfect summer dessert.

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