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