Ingredients
80g dried peaches
185mL Verjuice
1/2 tspn vanilla paste
4 eggs seperated
1 cup sugar
100g one medium sized buerre bosc pears peeled & grated
1/2 cup white spelt flour
120g rice flour
3/4 tspn baking powder
80g dried peaches
185mL Verjuice
1/2 tspn vanilla paste
4 eggs seperated
1 cup sugar
100g one medium sized buerre bosc pears peeled & grated
1/2 cup white spelt flour
120g rice flour
3/4 tspn baking powder
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Methods
1
Place the dried peach into a bowl and cover with 60mL of Verjuice, leave overnight.
2
The next day drain and reserve the liquid, finely chop the peaches.
3
Preheat the oven to 170C and grease and line a 23cm spring form tin with parchment paper.
4
In the bowl of a mixer, place the vanilla, egg yolks and half the sugar, whisk on high for approximately 10 minutes, until tripled in size, light and pale in colour.
5
Whilst mixing gradually, add the remaining Verjuice and Extra Virgin Olive Oil in a steady stream.
6
Remove from the mixer, place the egg whites on to whisk, gradually add in the remaining ½ cup sugar, 1 tablespoon at a time until a thick glossy meringue is achieved.
7
Mix together the flours and baking powder, then, ever so gently, fold into the egg yolk mix, along with the fruit and 1/3 of the meringue, combine.
8
Gently fold in the remaining meringue and pour into prepared tin. Bake for 40-45 minutes until golden and springy in the centre.
9
Remove from the oven and allow to cool. Dust with icing sugar and serve.
1
Place the dried peach into a bowl and cover with 60mL of Verjuice, leave overnight.
2
The next day drain and reserve the liquid, finely chop the peaches.
3
Preheat the oven to 170C and grease and line a 23cm spring form tin with parchment paper.
4
In the bowl of a mixer, place the vanilla, egg yolks and half the sugar, whisk on high for approximately 10 minutes, until tripled in size, light and pale in colour.
5
Whilst mixing gradually, add the remaining Verjuice and Extra Virgin Olive Oil in a steady stream.
6
Remove from the mixer, place the egg whites on to whisk, gradually add in the remaining ½ cup sugar, 1 tablespoon at a time until a thick glossy meringue is achieved.
7
Mix together the flours and baking powder, then, ever so gently, fold into the egg yolk mix, along with the fruit and 1/3 of the meringue, combine.
8
Gently fold in the remaining meringue and pour into prepared tin. Bake for 40-45 minutes until golden and springy in the centre.
9
Remove from the oven and allow to cool. Dust with icing sugar and serve.
