Olive oil cake -Make 1 x 8inch cake
caster sugar 120g
baking soda 1/2tsp
fine sea salt 1g
lemon juice/grated lemon zest 2tsp
best quality extra-virgin olive oil 150g
large egg 1ea (about 50g)
cake flour 165g
Preheat oven to 350°F (175°C) Line an 8inch cake pan with parchment and grease lightly with spray oil
For the Cake: Whisk sugar, baking soda, baking powder, and salt together in a medium bowl for about 1 minute.
Add lemon zest, olive oil, buttermilk, egg and whisk vigorously until the batter looks smooth and well emulsified.
Sift in cake flour and whisk just until well combined.
Scrape into the prepared pan. Bake until the cake is firm, about 30 minutes
Baked stone fruits
1 tbsp honey
1 bunch of lemon thyme
1 tbsp brown sugar
Preheat oven to 200c
Slice the peach in half and remove the stones.
Place cut side up in a baking dish, and sprinkle each peach half with the brown sugar, honey, and lemon thyme leaves. Roast in the oven for 20 minutes or until the peaches have softened and caramelised nicely – they should still hold their shape.