Peach Raspberry Olive Oil Cake

• 2 cups flour
• 200 grams sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/3 cups extra-virgin olive oil
• 1 1/4 cups whole milk
• 3 large eggs
• 1 1/2 tablespoons fresh grated orange zest
• 1/4 cup orange juice
• 1/4 cup peach liqueur
• 1 cup fresh raspberries

1. Preheat your oven to 350u0b0 F. Oil a 9-inch round baking pan. Line the bottom with parchment paper.
2. Combine flour, sugar, baking soda, baking powder and salt in a bowl.
3. Whisk together olive oil, milk, eggs, zest, juice and peach liqueur in a separate bowl.
4. Add dry ingredients to the bowl with wet ingredients. Mix until just combined.
5. Fold in raspberries.
6. Pour batter into prepared bowl. Bake 50 minutes, or until the top is golden and a tester comes out clean.
7. Cool 15 minutes.
8. Run a knife around the edge of the cake. Invert and cool completely on a rack or plate.

flour, sugar, salt, baking soda, baking powder, extravirgin olive oil, milk, eggs, orange zest, orange juice, peach liqueur, fresh raspberries

Taken from food52.com/recipes/81182-peach-raspberry-olive-oil-cake (may not work)