• Dessert
  • |
  • Snack

Flamingo Estate's Olive Oil Stone Fruit Cake

  • 15 MINS
    • |
  • 40 MINS
    • |
  • SERVES 8
The fleeting beauty of nature, captured in a cake. This recipe from Flamingo Estate is different each time you make it, in fact, it should never be the same according to founder Richard Christiansen. There is so much natural variance from what stone fruit you get your hands on, the timing of when the fruit was picked from the tree, to the harvest of olive oil and its heritage - every component makes this cake radically different each time you make it. Flamingo Estate teaches us to surrender to the will of nature and let it guide our creativity in the kitchen.
Flamingo Estate's Olive Oil Stone Fruit Cake

Ingredients

  • - 7 tbsp unsalted butter, melted + more for greasing
  • - 1 3/4 cups plain flour + more for dusting
  • - 1 1/2 tsp baking powder
  • - 1/4 tsp salt
  • - 4 tbsp buttermilk
  • - 3/4 cup extra-virgin olive oil
  • - 4 large eggs, at room temperature
  • - 1 cup + 2 tbsp sugar
  • - 450g stone fruit, cut into 1-inch piece

Steps

  1. Preheat the oven to 175°C (350°F). Butter and flour a 10-inch springform pan. Set aside. In a medium bowl, sift together the dry ingredients: flour, baking powder, and salt. In another small bowl, whisk together the buttermilk or keffir and olive oil.
  2. In a stand mixer (or large bowl with a hand mixer) beat the eggs and 1 cup sugar until pale and fluffy, about 5 minutes. Alternately add and mix the dry and wet ingredients in three batches. Pour the batter into the prepared pan. Top with the chunks of stone fruit and sprinkle with the remaining 2 Tbsp of sugar.
  3. Bake in the oven for 35-40 minutes or until the sides pull away from the cake pan. Transfer to a wire rack and let cool to room temperature.

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