4 eggs at room temperature
160g castor sugar
100ml olive oil
200g almond meal
160g of flour (I used 00)
grated peel and juice of 1 lemon
2 peaches, sliced (substitute for any stone fruit you prefer)
1 tsp vanilla essence
1 tsp of bicarbonate of soda
For the filling:
1 tub mascarpone
3 cardamom pods
3/4 cup plain european style yoghurt (optional)
2 peaches, diced
Preheat oven to 180 C and grease a cake tin no smaller than 23cm.
Using an electric beater, whisk eggs with sugar until mixture is light and fluffy.
On a medium speed, whisk in olive oil and ricotta.
Gradually Incorporate remaining ingredients.
Transfer to the prepared tin and arrange sliced fruit on top.
Bake for approximately 45 minutes. Times vary according to oven so ensure to do the toothpick test at around 35 minutes.
In the meantime crush cardamom pods using a mortar and pestle. Fish out the skins and pound into a fine powder. Using an electric mixer whisk mascarpone, cardamom and yogurt until smooth. Stir through diced fruit and refrigerate.
Allow cake to cool and cut in half horizontally. Spread filling out evenly on the base and then arrange top of cake. Decorate as you wish or not at all!
Tip: heat a small amount of jam in a saucepan and brush the top of the cake with the warmed jam for a lovely shine.
Store in an airtight container in refrigerator and return to room temperature before serving.