Balsamic Poached Peaches and Olive Oil Cake

This post is sponsored by Oliv. All text and opinions are 100% my own. Thank you for supporting the brands who help make Pardon your French possible.

Summer desserts often call for simplicity, don’t you think? A simple cake, fresh seasonal fruits bursting with natural flavours, and maybe, one more component to add some originality. Well, today’s dessert is simply one of them – featuring juicy peaches, the simplest olive oil cake, and the use of fig-infused balsamic vinegar to create some magic. That’s all you’ll need to build this lush dessert that’ll be the perfect ending to any Summer dinner. 

This recipe is part of my work with Oliv, to which I am partnering with this Summer to bring you sun-kissed recipes boasting with Extra Virgin Olive Oils and Balsamic Vinegars. (If you’re unfamiliar with Oliv, check out this post or check their site for a look at their essential oil-infused line of products.). And so far, I’ve had so much fun developing new recipes (this one and this one) and exploring a side of French cuisine with more Mediterranean-flare than what I usually share here (as Northern French cuisine relies more on butter).

Now that we’re reaching the peak of peach season here in Niagara, it was difficult not to think of a recipe idea without these beauties in mind. And as any for any Summer fruit, I like to think simplicity is often the best call, in allowing them to shine on their own. I chose to use Oliv’s fig-infused balsamic vinegar to lightly poach the peaches in a pan. This balsamic is rich, smooth and full of fruit-flavours. I knew it would be the perfect ingredient to elevate the peaches while remaining just subtle enough (you don’t want it to overpower the natural flavor of the peaches).

And to complete this dessert, I made a simple, yet elegant almond cake using Oliv’s Leccino EVOO (that I had already used in this lush Chocolate Olive Oil Cake). It truly is the simplest cake to make and turns out so light and fluffy in texture with subtle fruity and nutty notes. I usually like to put fruits inside my cake, so it was a nice change to enjoy them on the side. I though it made for a more “grown-up” dessert for some reason.

Overall, this dessert can be whipped up in less than 30 minutes (baking time included), which makes it ideal for hot Summer days where you don’t want to spend too much time in the kitchen. It is modest yet elegant, light yet satisfying. As I said, one of those simple Summer desserts. We enjoyed this dessert as is, but I could definitely see a scoop or two of vanilla ice-cream on top, as well. 

Balsamic Poached Peaches and Olive Oil Cake

Print Recipe

Serves: 6-8 Prep Time: 30 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the cake:

4 eggs
3/4cup + 2 tbsp (180g) sugar
200g almond meal
½ cup (112g) EVOO 

For the peaches:

4 peaches (washed and cut in wedges).
4 tbsp Fig-infused Balsamic Vinegar
2 tbsp agave nectar (or light-colored honey)
4-6 tbsp water

Instructions

For the Cake:

Preheat the oven to 375°F (200°C)

Whisk the eggs and sugar together, until foamy and lighter in color. Whisk in the almond meal and the EVOO until fully combined.

Pour the batter into a previously greased 9” circular cake pan and bake for 20 minutes.

For the Peaches:

Meanwhile, in a non-stick frying pan over medium heat, combine the peach wedges with the balsamic vinegar and agave nectar. When the liquid start bubbling, stir the peaches gently ensuring sure they’re fully coated and cooking evenly. When the liquid thickens a bit, add splashes of water, little by little, so the peaches never stick to the bottom. Poach until tender (about 10 minutes).

Serve each slice of cake with 2 or 3 scoops of warm poached peaches. 

If you try this Balsamic Poached Peaches and Olive Oil Cake recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!