Olive oil cake with peaches and a lemon glaze

Olive oil cake with peaches method

• Preheat the oven to 180°C/gas mark 4.
• Line an 8 inch cake tin with baking paper and grease the sides with Filippo Berio Extra Virgin 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 Filippo Berio Extra Virgin 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.