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Preheat your oven to 350° F. Oil a 9-inch round baking pan. Line the bottom with parchment paper. Combine flour, sugar, baking soda, baking powder and salt in a bowl. Whisk together olive oil, milk, eggs, zest, juice and peach liqueur in a separate bowl. Add dry ingredients to the bowl with wet ingredients. Mix until just combined. Fold in raspberries. Pour batter into prepared bowl. Bake 50 minutes, or until the top is golden and a tester comes out clean. Cool 15 minutes. Run a knife around the edge of the cake. Invert and cool completely on a rack or plate.
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Achievable elevated desserts — laminated doughs, cakes, custards
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Achievable elevated desserts — laminated doughs, cakes, custards
Controlled pour dispenser — drizzle olive oil without glugging
Rotating stand for smooth cake frosting and decorating
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding