Olive oil cake with peaches and a lemon glaze


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For the cake

For the lemon glaze

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
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 in 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
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