Dried Pear & Peach Rice Cake

The next day drain and reserve the liquid, finely chop the peaches.

Preheat the oven to 170C and grease and line a 23cm spring form tin with parchment paper.

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.

Whilst mixing gradually, add the remaining Verjuice and Extra Virgin Olive Oil in a steady stream.

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.

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.

Gently fold in the remaining meringue and pour into prepared tin. Bake for 40-45 minutes until golden and springy in the centre.

Remove from the oven and allow to cool. Dust with icing sugar and serve.