Peach and olive oil tart

Yield: 8 servings

Measure Ingredient
110 grams Sultanas
150 millilitres Olive oil
200 grams Sugar
2 \N Eggs
350 grams Flour
1½ teaspoon Bicarbonate of soda
½ teaspoon Cream of tartar
½ teaspoon Salt
3 \N Ripe peaches; cut into chunks
\N \N Grated rind of 1 lemon; (scrub the lemon
\N \N ; thoroughly before
\N \N ; you great it, to
\N \N ; get rid of the
\N \N ; pesticides)

Heat the oven to 180C/350F/gas 4.

Pour the oil into a bowl, add the sugar and beat until the sugar and oil become homogenised. Add the eggs, one at a time and beat until the mixture has grown in volume and looks like a thin mayonnaise. Sieve the flour, cinnamon, bicarbonate of soda and cream of tartar. Add gradually to the oil and sugar mixture, folding them in with a metal spoon. Mix thoroughly and then add the peaches and lemon rind. Add the sultanas to the mixture. Mix very thoroughly.

The mixture will be stiff, with pieces of peach and sultanas coated with the cake mix.

Butter and flour a 20cm spring-form tin. Spoon the mixture into the tin and bake for at least 1 hour, until the end of a knife, inserted into the cake, comes out clean and dry.

Remove the cake from the tin and cool on a wire rack.

Converted by MM_Buster v2.0l.

Posted to MM-Recipes Digest V4 #4 by Alan Hewitt <alan@...> on Jan 31, 1999

Similar recipes