Olive Oil Wholewheat Stone Fruit Cake

This excessive heat has slowed down the things and the scorching sun seems to be frying us all day and night. When I pick my camera and think of shooting all the glorious food out there and the summer bounty the nature has to offer right now, I first feel very excited.But as soon as I start onto it, I feel exhausted and all drained out, left with no new thoughts to work on. The heat has started taking the toll. And because of all this, everything else start seem to be meaningless. As if, it isn’t making any difference to anyone’s life.

But this dangerous state has to pass over. I just can’t let myself be in the situation for long. The heart and the mind both retaliate, recollecting whatever creativity has left within. I know, it will not be forever, but to be back in action is the need of the hour. After all, identifying the meaningless and mundane things in life, bringing them all together and giving them one particular shape or form is what creativity is all about.

One has to just  realize that and move on. Stone fruit has been calling my name! It’s in abundance now, at least the summer has something to offer to compensate for all this grilling heat. I started with Wholegrain Cherry Brownies last week. They came out fab! All because of the seasonal produce. This time also, continuing the theme, which is stone fruit of course, I baked this wonderful super moist Olive Oil Wholewheat Stone Fruit Cake. Not just, it sounds like a mouthful but actually it is.

This version of bundt cake is relatively lighter because of olive oil used instead of butter. And it is also wholesome owing to great amount of wholewheat flour and almond meal. So you see, on the brighter side, it is full of goodness of seasonal fruits, olive oil, wholewheat flour and almond meal. And it tasted super awesome, the next day!

Olive Oil Wholewheat Stone Fruit Cake

2014-06-30 20:03:42

Olive oil wholewheat cake with the goodness of fresh summer fruit

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Prep Time

15 min

Cook Time

60 hr

Total Time

1 hr 30 min

Prep Time

15 min

Cook Time

60 hr

Total Time

1 hr 30 min

Ingredients

1. 200 ml light olive oil {don't use extra virgin}
2. 2 cups sugar
3. 6 eggs
4. 2 teaspoon vanilla extract
5. 1 1/2 cups wholewheat flour
6. 1/2 cup all-purpose flour
7. 1 cup almond meal
8. 1/4 teaspoon baking soda
9. 1/4 teaspoon salt
10. 1/2 cup yogurt
11. 3 cups diced stone fruit (mix of peaches, cherries, apricots)
12. Confectioners' sugar, to dust

Instructions

1. Preheat the oven at 180 degree C. Grease and flour a tube/bundt cake pan and set aside.
2. In a bowl, sift together both the flours, almond meal, baking soda and salt and set aside.
3. In a large bowl, mix the sugar and olive oil. Add the eggs, one at a time, beating well after each addition.
4. Beat in the vanilla extract. Fold in the flour mixture. Fold in the diced stone fruit.
5. Pour into the prepared pan and bake for around 60 minutes, until a tester inserted near the center of the cake comes out clean.
6. Cool for 10 minutes before removing from the pan to let cool completely on the wire rack.
7. Dust with confectioner's sugar, before serving.

By The White Ramekins

Adapted from Taste of Home

Adapted from Taste of Home

The White Ramekins http://thewhiteramekins.com/