Peachy Olive Oil Cake

Servings: 12
Categories: Dessert


• ¾ c Almond Flour
• ¾ c All Purpose Whole Wheat Flour
• 1tsp Lemon Peel
• 1tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt

• 2 cans (15 oz) Sliced Peaches, drained reserving 3 Tbsp juice

• ½ c Agave Lite
• 2 Eggs

• ½ c D’Avolio Butter Extra Virgin Olive Oil
• 1tsp Vanilla Extract
• ¼ tsp Almond Extract
• 3Tbsp Peach Juice from can


Preheat oven to 350°. Cut a piece of parchment the size of a 9-inch round cake pan. Brush butter Extra Virgin Olive Oil on the bottom of the pan. Place paper on top and brush with a little more oil.

Drain peaches, retain 3 tablespoons juice. Arrange slices of peaches in one layer around pan being sure to spread them evenly.

In medium bowl add all dry ingredients. Stir with a whisk to blend. Set aside.

With hand mixer, blend Agave and eggs. Slowly add olive oil, vanilla and almond extracts and peach juice.

Add the flour mixture about a cup at a time and mix on low until just blended.

Pour gently over the peaches trying not to disturb the pattern but don’t worry if they move a little.

Bake about 35 minutes until a toothpick comes out clean.

Cool about 15 minutes. Invert onto a pretty plate and serve.

Have a yummy day!


Peaches With Mascarpone


Turn ordinary canned peaches into an extraordinary dessert!

Peaches With Mascarpone

Servings: 4
Prep time: 0:10
Total time: 0:10
Categories: Dessert, Fruit


• 15.5 oz Canned Peaches (sliced or halves)
• 8 oz Mascarpone
• 2 Tbsp D’Avolio Cranberry Pear White Balsamic Vinegar (or any other WHITE balsamic vinegar)
• 2 Tbsp D’Avolio Traditional 18 Year Balsamic Vinegar
• 4 Pinches Vanilla Bean Salt


Divide the peaches among 4 small bowls.

Mix mascarpone with white balsamic vinegar and divide among bowls.

Drizzle Traditional 18 Year balsamic vinegar onto each bowl and sprinkle a pinch of vanilla salt on each.

The peaches and mascarpone may be made up to 4 hours before serving. Remove from refrigerator before serving then drizzle vinegar and sprinkle pinch of salt.

Have a yummy day!


Peaches With 18 Year Balsamic and Mascarpone


20120916-143840.jpgI just couldn’t wait any longer to crack open my first pint of peaches I canned last week.

I treated myself to a simple dish of peaches, aged balsamic and a dollop of mascarpone.

I really love peaches…I think I’m going to have to can more to get me through the winter.

Have a yummy day!20120916-144130.jpg

Getting peachy about grilled pound cake

1 Comment


The Foodie:

This summer we were having dinner at Fiamma Steak on Hertel Avenue in Buffalo and had the most delicious grilled pound cake with berries. I love trying new things and then figuring out how to make them myself. Face it — there are no real new ideas, just variations on a theme.

Take pound cake, for example. Pound cake is pound of butter, sugar, eggs and flour. Add 1 teaspoon of vanilla and ½ teaspoon of salt and you’ve got yourself a classic treat. I did some research about pound cake and have come to realize that while pound cake is a cake made with a 1:1:1:1 ratio it is also a generic phrase for dense cake like martini is a classic cocktail made with gin and vermouth or a drink served in a cone shaped stemmed glass.

I used Food Network star Alton Brown’s recipe to make a pound cake with my own twist. Here is his recipe:

I did the pound of flour, sugar and butter and substituted 2 mashed peaches for two of the nine eggs (nine eggs are approximately one pound). I made this recipe twice and it is amazing. Here are a few tips:

Be sure to have the butter and eggs at room temperature. Cold, hard butter does not cream well and cold eggs slow the cooking time down causing the cake to be overcooked on the outside and uncooked inside. I learned this one the hard way.

Use a scale to measure the flour and the sugar. Cooking is an art (a little of this and a little of that) and baking is a science. Exact measurements make a difference in baking. If even one ratio is off you will end up with something different than intended.

While the cake is baking make the sautéed peaches and ricotta cream.

Sautéed Peaches
Makes Four Servings
2 Peaches (cut into wedges — about 12 per peach)
1 Pat Butter
3 Turns Blood Orange Olive Oil (D’Avolio sells a nice one)
¼ Cup Brown Sugar
1 TBSP Peach White Balsamic Vinegar
1 tsp Vanilla Salt (or ½ tsp vanilla and teaspoon of course salt)
In a heavy skillet on medium heat add butter and blood orange olive oil. Add peaches cook for about three minutes stirring occasionally. Add peach white balsamic vinegar, vanilla salt and brown sugar and cook until sugar mixture begins to darken. Watch very carefully because it goes from dark to burnt in just a few seconds. Set aside to cool.

Ricotta Cream
2 Cups Heavy Cream
1 Cup Ricotta (NEVER Non-Fat)
1 TBSP Honey


Whip on highest speed until peaks form and looks dry.

Heat stove top grill and brush with butter. Slice pound cake and brush with Blood Orange Olive Oil. Grill both sides until caramelized grill lines form on cake (a few minutes on each side). Place on serving platter. Top each piece with peaches and ricotta cream. Enjoy!

To save a great deal of time, my BFF Sara Lee makes a great pound cake (although you cannot infuse it with peaches). While it is defrosting make the peaches and cream and assemble.

Give this a try and let me know how it turned out. If you have a twist, please share. Be sure to Retweet this or share it with your friends on Facebook so they can join the fun.

Please join me at the Lewiston Kiwanis Annual Peach Festival and the 5K Run/1Mile Walk Saturday morning benefiting the It Happened to Alexa Foundation.

There is always something happening Below the Falls!

Honey Ginger Peach Tart

imageAn original recipe by Jude Russo Caserta


Preheat oven to 350F

½ cup almonds

8 almond biscotti

¼ cup sugar

½ tsp ground ginger

6 tsp melted butter

In blender or food processor, grind almonds, biscotti, sugar and ginger into crumbs.   Melt butter and toss with until well coated.  Press into bottom and sides of a tart pan or spring form pan with removable bottom. Bake at 350 8 minutes until brown and crisp.  Cool.

Fruit filling:

3 large peaches

½ Cup D’Avolio Ginger Honey White Balsamic Vinegar

Peel scrubbed peaches (boil about one minute; remove from water; cool until you can touch then easily peel skin from peach) and cut into even sized wedges.  Place in bowl with ½ cup Balsamic Vinegar and let soak until filling is spread on tart.

Bottom filling:

8 oz cream cheese softened

½ cup sugar

1 tsp vanilla

½ tsp almond

Beat cream cheese, sugar, vanilla and almond extracts until soft and smooth.  Spread gently over the cooled crust.

Either in a pattern or randomly, place drained peaches on top of cream cheese filling.


1/3 cup D’Avolio Ginger Honey White Balsamic Vinegar

1/3 cup lime juice

1/3 cup granulated sugar

1 Tbsp corn starch

½ cup heavy cream

Place all glaze ingredients in a medium saucepan and cook on medium-low, stirring almost constantly, until it boils for 1-2 minutes.  Remove from heat and drizzle over peaches.

Refrigerate for several hours before serving.