Directions

For the Cake

1. Preheat the oven to 350°F (175°C).

2. Sift the flour into a bowl. Set aside.

3. Make a meringue by whisking the egg whites and salt together until soft peaks form. Gradually add 70g (about 2.5 oz) of the sugar, continuing to whisk until stiff, glossy peaks form.

4. In a stand mixer, whisk together the egg yolks and remaining sugar until light and fluffy (about 3-4 minutes). Lower the speed and gradually pour in the blood orange infused olive oil and milk, mixing until well combined.

5. Carefully fold the flour mixture into the egg yolk mixture using a spatula. Add a third of the meringue and stir gently to loosen the mixture, then fold in the remaining meringue bit by bit, being careful not to deflate it.

6. Line an 8-inch cake tin with parchment paper and lightly grease the sides with a little blood orange olive oil. Pour the cake batter into the tin, then arrange the peach slices in a decorative circle on top.

7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.

For the Orange-Lemon Glaze

1. While the cake bakes, make the glaze by whisking together powdered sugar, lemon zest, lemon juice, blood orange juice, and a pinch of salt until smooth. Start with less liquid and add more as needed to achieve a pourable but not too thin consistency.

2. Pour the glaze over the warm (not hot) cake, allowing it to soak in slightly and drip down the sides.