- 125 g/4 oz. /1 cup plain/all-purpose flour, plus extra for dusting
- 4 medium/large eggs
- 125 g/4 ½ oz. / 2/3 cup caster/superfine sugar
- grated zest of ½ lemon
- grated zest of ½ orange
- 2 tbsp. Sauternes or other sweet dessert wine
- 3 tbsps. very best-quality extra virgin olive oil
- 4 ripe peaches
- 1-2 tsp soft brown sugar or to taste
- 1 tbsp. lemon juice
- icing/confectioners’ sugar, for dusting
Preheat the oven to 140°C/275°F/Gas Mark 1. Oil and line a 25.5 cm/10 inch. springform tin/pan. Sift the flour onto a large sheet of greaseproof/wax paper. Reserve.
Using a freestanding electric mixer (if possible), whisk the eggs and sugar together until pale and stiff. Add the lemon and orange zest. Turn the speed to low and pour the flour from the paper in a slow, steady stream onto the eggs and sugar mixture. Immediately add the wine and olive oil and switch the machine off as the olive oil should not be incorporated completely.
Using a metal spoon or rubber spatula, fold the mixture very gently 3 or 4 times so that the ingredients are just incorporated. Pour the mixture immediately into the prepared tin and bake in the preheated oven for 20-25 minutes, without opening the door for at least 15 minutes. Test if cooked by pressing the top lightly with a clean finger – if it springs back, remove from the oven. If not, bake for a little longer.
Leave the cake to cool in the tin on a wire rack. Remove the cake from the tin when cool enough to handle.
Meanwhile, skin the peaches and cut into segments. Toss with the brown sugar and lemon juice and reserve. When the cake is cold, dust generously with icing/confectioners’ sugar.
Cut into wedges and serve with the peaches.