Peach & Vanilla Olive Oil Slice

Ingredients

4 free range eggs, at room temperature
¾ cup caster sugar
2 tsp vanilla bean paste
¾ cup Squeaky Gate Extra Virgin Olive Oil, plus extra to grease tray
¾ cup peach nectar
2 ½ cups self raising flour
1 cup almond meal
2 large yellow peaches, stones remove, sliced into wedges
2 tbsp pistachio nuts, toasted, crushed

Icing

80ml Squeaky Gate Extra Virgin Olive Oil
80g icing sugar, sifted
2 tbsp pistachio nuts, toasted, crushed

METHOD

Recipe by – Courtney Roulston

Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides (around 4 cm high), making sure the baking paper overhangs a little to make it easy to lift out the slice later.

Place the eggs, sugar and half the vanilla in the bowl of an electric mixing bowl and whisk until pale and fluffy.

Gently mix through the olive oil and peach nectar until combined. Sift in the flour and fold through the almond meal, making sure not to knock out too much air from the eggs. Pour the batter into the prepared tin so it is in an even layer.

Arrange the sliced peaches on top, gently pressing down into the batter. Bake for 45 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow the slice to cool.

Whisk the olive oil, icing sugar and remaining vanilla together until pouring consistency, adding a dash of water if the mixture needs loosening.

Once the cake has cooled, drizzle with olive oil icing and pistachio nuts before slicing into squares and serve.

Serves – 8