Late summer stone fruit —peaches, nectarines, apricots, plums, even cherries— are just perfect for baking with. Serve this cake warm for dessert with a scoop of vanilla ice cream, a drizzle of fruity olive oil, and a sprinkle of sea salt.   

Makes one 20 cm cake   

Ingredients  

• 3-4 ripe peaches or nectarines or 4-5 apricots, chopped  
• 200mls extra virgin olive oil   
• ½ cup + 2 tbsps extra caster sugar   
• 2 large eggs  
• 1 tbsp Greek yoghurt   
• 1 1/3 cups plain flour   
• 1 tsp baking powder  
• Big pinch baking soda  

Method 

1. Preheat the oven to 180C fan bake. Grease a 20cm cake tin and line with baking paper.   
2. Toss nectarines with ¼ cup of the olive oil and 2 tbsps sugar. Leave to sit for 10 minutes.  
3. In a bowl, whisk eggs with remaining ½ cup of sugar until pale and thickened. Whisk in remaining olive oil and yoghurt.  
4. Sift in flour, baking powder and baking soda and stir until combined. Fold in fruit mixture and juices.  
5. Scrape batter into tin and bake for 25-30 minutes or until a skewer inserted comes out clean. Leave to cool for 10 minutes before removing from tin.  
6. Serve with vanilla ice cream, a drizzle of olive oil, and a sprinkle of sea salt.    

Nici's Note:   

You can use cherries in this recipe, and if so, use about 1 cup, de-stoned. 

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