OLIVE OIL CAKE WITH PEACHES, PINE NUTS AND THYME

Makes 1 9-inch Cake

I love the delicious combination of peaches, fresh thyme, and toasted pine nuts in this simple, rust ic, olive oil cake. It is perfect at the end of

a late summer meal. Choose the ripest yel low peaches you can find for t his dessert.

Ingredients

3 yellow peaches, peeled, pitted, and cut into 1-inch chunks

1 /2 cup pine nuts, toasted

2 1/2 cups all-purpose f lour

1 teaspoon baking powder

1 teaspoon baking soda

1 /2 teaspoon sea salt

1 cup granulated sugar

4 large eggs

1 cup extra-virgin ol ive oil

Juice and zest of 1 lemon

1 tablespoon fresh thyme leaves, chopped

Confectioners' sugar for serving

Instructions

Preheat the oven to 350°F. Butter a 9-inch cake pan and add parchment paper to fit and then butter the parchment paper. Set aside.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a mixing bowl, beat the sugar and eggs until combined, approximately 2 minutes. Add the olive oil and lemon juice and mix for 1 minute

longer. Add the f lour mixt ure and mix until combined. Fold in the thyme and lemon zest.

Pour the batter into the cake pan and bake for 45-50 minutes. Remove from the oven and cool on a rack for 15 minutes.

Remove the cake from the pan and place on a plat ter. Sprinkle the pine nuts and the confectioners' sugar over the top of the cake. Garnish

with fresh thyme sprigs and a few peach sl ices, if desired. Serve.