Fourth year into baking & posting! Hepibooka, happy birthday 🙂 Thank you all for following my blog and a special thanks to myself for actually keeping it alive for 4 years 🙂
A year ago – Happy Birthday, Hep-i-Book’a and Glimpses of Summer
Two years ago – Two Cloudberry Cakes
Three years ago – Apples and Chocolate
Four years ago – Let’s Get It Started…
Apricot Peach, Almond Peanut, & Olive Oil Cake with Vanilla and Lemon adapted from www.karenskitchenstories.com will make a soft sweet bread with crunchy topping. Click on the link to see the entire recipe.
My changes: Used vanilla extract instead of vanilla bean and ground peanuts instead of almond meal. Had to add more flour but used less salt and oil. Instead of apricots I chopped up 2 fresh peaches. I baked my cake in a loaf pan for more than an hour and my peaches didn’t sink as the recipe suggested.
Remarks: If you take a look at the original recipe you’ll see that my cake is somewhat different, probably less moist with all the fruit pieces on top. But I guess we all enjoyed it anyway – the cake in my version acquired this rustic look with the almost plum-like color of the peaches. The combination might seem weird – peanuts, peaches, olive oil, lemon, vanilla – but it turned out surprisingly good.
Result: Soft and flavourful. A perfect good-bye-summer cake!
Adding this to Sweet recipe collection.