Mayo Cake (Yes, Mayo!) With Grilled Peaches 'n' Cream by Dan Pelosi - Recipe Print View

Preheat the oven to 350°F. Prepare a 12-inch cast-iron skillet: Lightly swipe the skillet with softened butter using a paper towel, then sprinkle a thin layer of flour to coat (flip the pan upside-down and tap to remove excess flour). Note: The skillet gets the cake extra-crispy around the edges, but you can also use a 9- x 13-inch cake. In a large bowl, whisk the eggs and 2 cups sugar until combined and pale in color. Slowly stir in the olive oil, Sir Kensington’s Avocado Oil Mayonnaise, and lemon zest and mix until combined. In another bowl, mix the flour, baking powder, and a large pinch of salt. Slowly add the egg mixture to the dry ingredients, but do not over-mix; little streaks of flour here and there are okay. Pour the batter into the prepared baking dish and bake for 55 minutes, or until a toothpick inserted into the center comes out clean. Let rest for 10 minutes in the pan and then remove onto a cooling rack. (The cake can be made up to 1 day in advance of serving.) Prior to serving, preheat the grill to 350°F and make the whipped cream: To a stand mixer fitted with the whisk attachment (you can also use an electric hand mixer), add the heavy cream, 1 tablespoon sugar, and vanilla and whisk until stiff peaks have formed. Set aside in the fridge. Make the grilled peaches: Brush the flat side of the peach halves with the remaining 1 to 2 tablespoons olive oil. Place the peaches flat-side down onto the preheated grate and grill for 8 to 10 minutes until tender, but not mushy, flipping once halfway through. Remove peaches from the grill and serve each slice of cake with a grilled peach half and a dollop of whipped cream.