- butter, for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 225g plain flour, sifted, plus extra for the tin
- 5 eggs, plus 2 extra egg whites
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 225g caster sugar
- 125ml extra virgin olive oil
- 125ml orange muscat, or other syrupy dessert wine
The 'grapey' wine
Muscat has a long history. The islanders of Samos in Greece…
- 1 lemon, finely zested
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 orange, finely zested
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- icing sugar, for dusting
- sliced peaches and whipped cream, to serve (optional)
Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…
Butter the base, line and flour a 22cm springform cake tin. Heat the oven to 180C/160C fan/gas 4.
Separate the eggs and beat the yolks with half the caster sugar using an electric whisk until the mixture is pale and thick, about 5-8 mins. Gradually add the olive oil and the dessert wine, pouring them in a steady stream. Add the grated zests. Using a large metal spoon, fold in the flour and ¼ tsp salt.
Beat the egg whites in a clean bowl until they form soft peaks, then add the rest of the sugar and continue beating until they form stiff peaks. Fold the whites into the egg and flour mixture and scrape into the cake tin. Bake for 20 mins, then turn down to 150C/130C fan/gas 2 and bake for another 30 mins. Turn the oven off, cover the cake with a round of buttered parchment and leave in the oven for another 10 mins. Remove and let the cake cool in its tin. Once it’s cool, carefully turn the cake out, dust the surface with icing sugar and serve with peaches and cream, if you like.