The sweetness of the fruit and the savoury richness of extra virgin olive oil makes this the most wonderful summer cake. I’ve happily served it warm for dessert or it’s kept for days as the perfect cake to eat with a cuppa.

Makes one 20 cm cake

3-4 ripe peaches or nectarines, sliced

1 cup extra virgin olive oil

1/2 cup + 2 tbsps extra sugar

2 large eggs

1 1/3 cups plain flour

½ tsp baking powder

Pinch baking soda

1. Preheat oven to 180 C or 160 fan bake. Grease a 20x20cm square 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 sugar until pale and thickened. Whisk in remaining olive oil. Sift in flour, baking powder and baking soda and stir until combined. Fold in fruit mixture and juices. Scrape batter into tin and bake for 25-30 minutes or until a skewer inserted comes out clean.

4. Leave to cool before removing from tin.