Step 1

Preheat your oven to 350 F. Lightly spray and line the bottom of your 6-inch round cake pans. Set aside.

Step 2

Using a large mixing bowl, whisk together the eggs and the sugar until combined, for a minute or two. Pour in the olive oil and the melted butter and whisk together again. Fold in the lemon zest and juice. Add the flour, baking powder and salt and whisk together until everything is combined and the cake batter is smooth.

Step 3

Pour the cake batter evenly between both round cake pans and bake for about 20 to 25 minutes, or until a tester inserted comes out clean.Cool the cakes completely on a wire rack.

Step 4

Using an electric hand mixer, whip the heavy cream, sugar and vanilla on medium-high speed for about 3 to 4 minutes, or until medium peaks form. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.

Step 5

Top your cooled olive oil cakes with some fresh whipped cream and arrange some peach slices on top. Lightly drizzle with some honey and serve.