Ingredients
80g dried peaches
3/4 cup (185ml) Maggie Beer Verjuice
1/2 tspn vanilla paste
4 free range eggs, separated
1 cup (220g) cup caster sugar
1/3 cup (80ml) Maggie Beer Extra Virgin Olive Oil
1 x (100g) buerre bosc pears, peeled & grated
125g white spelt flour
120g rice flour
3/4 tspn baking powder
Icing sugar, to serve
80g dried peaches
3/4 cup (185ml) Maggie Beer Verjuice
1/2 tspn vanilla paste
4 free range eggs, separated
1 cup (220g) cup caster sugar
1/3 cup (80ml) Maggie Beer Extra Virgin Olive Oil
1 x (100g) buerre bosc pears, peeled & grated
125g white spelt flour
120g rice flour
3/4 tspn baking powder
Icing sugar, to serve
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Methods
Prep time: 20 mins, plus soaking time / Cook time: 45 mins, plus cooling time.
METHOD
1
Place the dried peach into a bowl and cover with 60mL of Verjuice, leave overnight.
2
The next day drain and reserve the liquid, finely chop the peaches.
3
Preheat the oven to 170°C and grease and line a 23cm spring form tin with parchment paper.
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.
5
Whilst mixing gradually, add the remaining Verjuice and Extra Virgin Olive Oil in a steady stream.
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.
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.
8
Gently fold in the remaining meringue and pour into prepared tin. Bake for 40-45 minutes until golden and springy in the centre.
9
Remove from the oven and allow to cool. Dust with icing sugar and serve.
Note: If you increase the serving size of this recipe, be sure to use a larger tin and adjust the cooking time accordingly. A bigger volume takes longer to cook through evenly and thoroughly.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 20 mins, plus soaking time / Cook time: 45 mins, plus cooling time.
METHOD
1
Place the dried peach into a bowl and cover with 60mL of Verjuice, leave overnight.
2
The next day drain and reserve the liquid, finely chop the peaches.
3
Preheat the oven to 170°C and grease and line a 23cm spring form tin with parchment paper.
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.
5
Whilst mixing gradually, add the remaining Verjuice and Extra Virgin Olive Oil in a steady stream.
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.
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.
8
Gently fold in the remaining meringue and pour into prepared tin. Bake for 40-45 minutes until golden and springy in the centre.
9
Remove from the oven and allow to cool. Dust with icing sugar and serve.
Note: If you increase the serving size of this recipe, be sure to use a larger tin and adjust the cooking time accordingly. A bigger volume takes longer to cook through evenly and thoroughly.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Summer and Autumn
Dessert
Vegetarian
