Olive oil cake, yogurt icing, roasted peaches

Olive oil cake, yogurt icing and roasted peaches - Lilie Bakery
Olive oil cake, yogurt icing and roasted peaches - Lilie Bakery 2_
Olive oil cake, yogurt icing and roasted peaches - Lilie Bakery

The crushing sun… A light breeze… Snack time! The perfect time to taste this Olive oil cake, yogurt icing, roasted peaches ! It's super soft (thanks to the olive oil), and lightly scented - I assure you the olive oil doesn't take the lead, it stays light, just enough to give the cake a nice twist. For the icing, I bet on a Greek yogurt quite simply (in summer we especially want to do simple things in the kitchen, right?). You can also add a little extra yogurt to the plates when tasting.

Roasted peaches: my favorite part, it smells so much in the kitchen it's a joy! It's super easy to do as well since you only need a drizzle of olive oil and a touch of whole sugar or honey.

In short, a very soft and soft cake that we enjoy eating from breakfast to afternoon tea with beautiful seasonal peaches!

I hope you like the recipe, if you make it don't hesitate to tag me Our Instagram - so I can see your accomplishments.

Olive oil cake, yogurt icing and roasted peaches - Lilie Bakery
Print Pin
For you to note!

Olive oil cake, yogurt icing, roasted peaches

Ultra soft, with its icing and fresh fruit ...
Preparation30 min
Baking40 min
Quantity: 6 parts


  • 210 g wheat or spelled flour
  • 1 tsp baking soda
  • 1 cc baking powder
  • 1/2 this salt
  • 3 eggs
  • 150 g Light brown sugar
  • 120 g olive oil + 1tbsp for the mold
  • 1 cs natural vanilla extract
  • 125 ml buttermilk or whole milk
  • +
  • 1 Greek yogurt pot more if you want to have some for the service
  • 1 tsp agave syrup or white sugar if not
  • +
  • 4 ripe peaches
  • 2 tbsp olive oil
  • 1 cs whole sugar or honey
  • Crushed pistachios optional


  • Preheat the oven to 175 ° traditional heat. Grease a 22cm mold with 1tbsp of olive oil. Place baking paper in the bottom of the mold.
  • Start by sifting the dry ingredients: flour, baking soda, baking powder, salt.
  • Apart from whipping the eggs and the sugar for a few minutes. Then add the olive oil in a stream.
  • Incorporate the dry ingredients in 3 batches, alternating with the ribot milk. Mix just enough.
  • Pour into the mold, and bake for about 40 minutes (watch this as it varies depending on the oven). Stick a wooden pick in the center of the cake to see if it's baked. Let cool in the mold then unmold on a grid.
  • Prepare the peaches: cut them into quarters, pit them and place them in a gratin dish, their skin against the bottom of the dish. Mix the olive oil and the whole sugar then brush the peaches. Bake for about 30 minutes at 175 ° traditional heat then let cool.
  • Mix the Greek yogurt and the sweetener of your choice (proportioning to your taste) then cover the top of the cake (if the cake is rounded, cut the dome). Place the cooled roasted peaches on the yogurt, sprinkle with a little crushed pistachios if you wish and serve ...


* keep in a cool place, under a bell, for 3 or 4 days.
By Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    July 16, 2020

    Hmmmmm… your cake tempts me well…

  2. Reply

    Louise Grenadine

    July 23, 2020

    What a great idea, roasted peaches!
    This cake looks delicious to me.

  3. Reply


    July 25, 2020

    It makes you want so much! Thanks for the recipe and the beautiful pictures!

  4. Reply


    July 27, 2020

    Oh it looks very nice this cake! Fresh and mellow :) I think I'll test, I'll send you a little photo;) kisses!

  5. Reply


    September 5, 2020

    Tested yesterday, very good cake, I was afraid for the olive oil but you can hardly smell it. The cake is very soft and the association with roasted peaches delicious. Thank you!


Also leave me a note for this recipe: