Olive Oil Cake with Peaches and a Lemon Glaze
This moist and zesty cake makes for the perfect dessert or afternoon sweet treat. Replacing butter with olive oil creates a fluffier texture, resulting in a light and airy sponge.
- 180ml Filippo Berio Extra Virgin Olive Oil, plus extra for greasing
- 150g flour
- 2 tsp lemon zest, finely grated
- 125g egg white (approx. 4 medium eggs)
- 170g sugar
- ½ tsp salt
- 75g egg yolk (approx. 4 medium eggs)
- 2 tbsp lemon juice
- 1 peach, sliced into eight
- 220g icing sugar
- 35ml lemon juice
- Preheat the oven to 180°C/gas mark 4. Line an 8 inch cake tin with baking paper and grease the sides with olive oil.
- In a large bowl, mix the flour and lemon zest together and set aside. In another clean bowl, whisk the egg whites and salt together with 70g of the sugar to form a meringue.
- In a free-standing mixer (or using a handheld electric whisk), whisk the egg yolks with the remaining 100g sugar until light and fluffy, then reduce the speed and gradually add the olive oil, then the lemon juice.
- Remove from the machine and gently fold in the flour and zest mix.
- Beat in a third of the meringue mix to loosen the mixture, then gently fold in the remainder. Pour the mix into the prepared tin, then top with a circle of peach slices.
- Bake for 35-40 minutes, or until cooked through. Check by putting a skewer into the centre; if it comes out clean, then it's cooked.
- While the cake is still warm, mix together the icing sugar and lemon juice for the glaze, then pour over the cake. Allow to cool before serving.