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.