Nectarine Olive Oil Cake • Stephanie Hansen


July 2, 2024

Nectarine Olive Oil Cake

I made this nectarine olive oil cake for a going away party. It’s unique in that it is dense and doesn’t have a leavening agent but its super delicious nonetheless.


  • 2 eggs
  • 1⁄4 cup milk
  • 1⁄3 cup good quality olive oil
  • The zest of 1 lemon
  • 2⁄3 cup sugar + 2 Tbsp sugar reserved
  • 1 teaspoon ground ginger
  • 1 1⁄2 cups flour
  • 3 large ripe nectarines – 2 chopped into quarter inch chunks and 1 cut into half moons


    1. Preheat the oven to 375 degrees
    2. Spray a 9 inch Springform pan with cooking spray and flour. Set aside.
    3. In a large bowl, or whisk together the eggs, milk and oil. Grate the zest off the lemon and add to the bowl. Mix well then add the 2/3 C sugar and the ground ginger. and flour. Miix until a smooth batter is formed. The batter will be thick
    4. Add the nectarines to batter and stir until the fruit is completely incorporated.
    5. Pour the batter into the prepared cake pan. Lay the slices on the top of the cake to cover. Sprinkle with the remaining 2 T sugar
    6. Bake 50 to 55 minutes until firm and golden. Remove from oven and cool completely before serving.
    7. Serve with whip cream


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