With juicy peaches and a crisp lemon glaze, William Drabble's easy cake recipe makes the perfect sweet treat to serve warm with a scoop of ice cream, or simply enjoyed on its own with a cup of tea. In addition to being dairy-free, replacing butter with olive oil creates a fluffier texture resulting in a lighter sponge.
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Preheat the oven to 180°C/gas mark 4
Combine the flour and lemon zest together in a large bowl and leave to one side. Meanwhile, prepare a meringue in a separate bowl by whisking the egg whites and salt together along with 70g of the sugar
150g of flour
2 tsp lemon zest, finely grated
125g of egg white
1/2 tsp salt
70g of sugar
In a free-standing mixer, whisk together the egg yolks and remaining sugar until light and fluffy. Lower the speed and gradually pour in the olive oil followed by the lemon juice
75g of egg yolk
100g of sugar
180ml of extra virgin olive oil, plus extra for greasing
2 tbsp of lemon juice
Remove the bowl from the machine and gently fold the flour mixture through the egg yolks. Add in a third of the meringue mixture to the bowl and stir carefully to loosen, folding in the remainder bit by bit.
Line an 8 inch cake tin with baking paper and grease the sides with olive oil. Pour the cake mixture into the prepared tin, then add circle of peach slices to the top
1 peach, sliced into eighths
Bake the cake in the preheated oven for 35-40 minutes, or until cooked through - a skewer inserted into the centre of the cake should appear clean when removed
Once the cake is cooked quickly prepare the lemon glaze. Mix together the icing sugar and lemon juice until thoroughly combined, then pour over the warm cake. Leave to cool and the glaze to dry before serving
35ml of lemon juice
220g of icing sugar
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