Maggie Beer

Dried Pear & Peach Rice Cake

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Step 1: Place the dried peach into a bowl and cover with 60mL of Verjuice, leave overnight.

Step 2: The next day drain and reserve the liquid, finely chop the peaches.

Step 3: Preheat the oven to 170C and grease and line a 23cm spring form tin with parchment paper.

Step 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.

Step 5: Whilst mixing gradually, add the remaining Verjuice and Extra Virgin Olive Oil in a steady stream.

Step 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.

Step 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.

Step 8: Gently fold in the remaining meringue and pour into prepared tin. Bake for 40-45 minutes until golden and springy in the centre.

Step 9: Remove from the oven and allow to cool. Dust with icing sugar and serve.


  1. 80g 80g dried peaches
  2. [unknown amount] 185mL Verjuice
  3. 1/2 tspn vanilla paste
  4. 4 eggs seperated
  5. [unknown amount] 1 cup sugar
  6. [unknown amount] 80mL Extra Virgin Olive Oil
  7. 100g one medium sized buerre bosc pears peeled & grated
  8. 120g 1/2 cup rice flour
  9. 3/4 tspn baking powder

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