In these hot mid-August days, enjoying a nice slice of fresh cake is a license to be taken absolutely. “Roberta's cooking with extra virgin olive oil” offers us one with peaches that is easy to prepare, embellished with a Dop to be discovered - the Dop Vùlture - mainly produced with Ogliarola del Vùlture in a handkerchief of land that includes nine Municipalities in the north of Basilicata
difficulty: easy
Preparation: 20 minutes
Cooking time: 40 minutes
Serves: 12 Guests
Cost: Bass
INGREDIENTS
- 100 g caster sugar
- 1 egg
- 80 ml Vùlture Dop extra virgin olive oil – Light/medium fruity
- half a glass of milk
- 5 drops lavender essence
- 140 g 00 flour
- 60 g maizena
- 1 teaspoon baking powder
- 4 peaches
- cane sugar to taste
- lavender flowers to decorate the plate
METHOD
In a planetary mixer (or with a whisk blender) mix the sugar with the egg, add the Vùlture Dop extra virgin olive oil, continuing to mix, then the milk, add the essence of lavender, continue with the flour, the cornstarch and the sieved yeast.
Pour the mixture into a 24 cm springform pan lined with parchment paper, decorate with the sliced peaches and sprinkle a little brown sugar on top.
Bake in a convection oven at 180° for 40 minutes.
