Peach cupcake

July 28, 2012  •  Category:

 

 


Carole, at Alter Gusto,  is one of my favorite French bloggers (she edits her blog straight from Marseille); she  made a classic loaf cake with apricots, olive oil and orange blossom water. I simply substituted peaches.

We are blessed with a glut of peaches this Summer.

 You will not detect the taste of the olive oil in these. If you have a good stand-in mixer, you can beat the eggs and sugar initially for at least ten minutes, until the foam is whitish and thick and very fluffy; this way your cake will have the texture of a sponge cake. It is light and not too sweet, which makes it perfect for breakfast or tea-time.

INGREDIENTS: 8 servings, 12 cupcakes or 1 loaf 

  • 140 g. flour (one cup or 5 oz)
  • 40 g. almond meal (4 tbsp)
  • 1 tbsp of baking powder
  • 140 g. sugar (one cup or 5 oz)
  • 3 large eggs
  • 80 g. olive oil (1/3 cup)
  • 2 tbsp of orange blossom water
  • 6 small peaches or replace with apricots and double the quantity
  • a few drops of fresh lemon juice (optional)
 
METHOD:
  1. Mix almond meal, flour and baking powder in a small bowl and set aside. 
  2. Place eggs and sugar in a mixer bowl and beat on medium speed for several minutes until the mixture is fluffy and light yellow in color. Add the olive oil and orange blossom water in a thin stream and mix well; add the dry ingredients and mix.
  3. Peel the peaches and split into halves; butter each muffin pan  then place the peach half on it and a few tablespoons of batter on top. Bake in a medium oven (350F) for 12 minutes or until puffed and dry. Cool and serve.

NOTE: You may wish to sprinkle a few drops of fresh lemon juice on the peaches, to prevent their discoloration; this step is not absolutely necessary.

Comments

7 Comments  •  Comments Feed

  1. Reply

    Belinda @zomppa says:

    What a gorgeous little treat! SUch beautiful flavor.

    On July 28, 2012 at 2:37 pm

  2. Reply

    Velva says:

    This is much more than just a peach cupcake-it’s delightful.

    We had a peak season of peaches too and it was amazing.

    Velva

    On July 28, 2012 at 7:55 pm

  3. Reply

    Angie@Angiesrecipes says:

    These peach cupcakes look stunning! Finally some cupcakes without heavy frosting!

    On July 28, 2012 at 10:47 pm

  4. Reply

    Anna says:

    I want some for breakfast!

    On July 30, 2012 at 11:34 pm

  5. Reply

    Oui, Chef says:

    Beautiful AND delicious….two of my favorite ways of describing food.

    On August 3, 2012 at 6:29 am

  6. Reply

    Sucre en poudre says:

    J’ai aussi fait ce cake de Carole en gardant sa version aux abricots mais les pêches c’ est une bonne idée!
    iza:)

    On August 9, 2012 at 12:41 pm

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