New Obsession: Olive Oil, Rye and Stone Fruit Cake
Adapted from Chocolate and Zucchini's Gâteau de Mamy à la Poire, this cake is my fanaticism. I have made three in the past three days. It takes less than 10 minutes to throw together, and tastes like good quality cake. Delicious cake. The recipe is a dream to remember and acts for like a framework from which theme and variation can play.
I vary the stone fruit/fruit and fats involved in this cake depending on supply. The first was a simple pear and butter cake. Next, a fairtime peach, olive oil and rye flour cake. Next a strawberry, olive oil, and rye muffins.
I am so positively floured up on this cake, I may try sweet corn, brown butter, and polenta next.
In a standing mixer, beat 2 eggs and 1/2 c sugar on high for 3 minutes until white and creamy. Throw in 1/2 c flour (all purpose, rye, or even cornmeal), a handful of nuts ground down to a coarse meal (walnuts, almonds, macadamias etc), 1/2 tsp salt, and 1 1/2 tsp baking powder into the mixer and whip on high for 2 minutes. Add 1/2c of liquid fat (melted butter, olive oil, or melted lard) to the mixer and beat for 2 more minutes.
Cut up you fruit and lay it at the bottom of a greased 6 or 8 inch pan (enough to cover the bottom of the pan and then some - 3 pears, 2 medium peaches, or 1 pint of strawberries). Pour the batter on top of the fruit. Bake in the oven at 350 F for 45 minutes.