Flourless cake that is perfect with some olive oil ice cream and a cup of tea.
175 g blanched hazelnuts
125 ml olive oil, plus more for greasing
2 peaches cut into thin wedges
2 tablespoons honey
1 lemon (zest of all and juice of 1/2)
130 g corn meal
1 tsp baking powder
Preheat oven to 340 degrees F. Put nuts on baking sheet and bake for 5 minutes until golden. Set aside to cool. Lightly grease the base and sides of a 23 cm springform pan with a little olive oil and line with parchment paper.
Arrange the peach wedges on the base of the pan. Stir together the honey and lemon juice and pour over the peaches. Set aside.
Once the hazelnuts are cool, pulse in a food processor until finely ground. Put in a large bowl and mix in the corn meal, baking powder, lemon zest and a good pinch of salt.
In another large bowl whisk the eggs and sugar with electric beaters until light and fluffy. Very slowly trickle in the oil beating as you go until fully incorporated. Fold in nut mixture and then scoop over peaches and bake for 1 hour until it comes out clean. Leave to cool in the tin.
Olive Oil Ice Cream
Sweet and Savory like all the best desserts.
550 ml whole milk
170 ml heavy cream
130 g sugar
6 egg yolks
1/4 tsp flay sea salt plus extra when serving
60 ml extra virgin olive oil
Heat the milk, cream and sugar in a small heavy pan, stirring over a low heat until about to start simmering. Beat in the egg yolks in a large bowl, using a wooden spoon. Pour in the hot milk mixture and stir immediately to combine.
Give the pan a quick rinse and return the mixture to the pan. Cook over a low heat, stirring continuously for about 4-5 minutes until it thickens enough to coat the back of a spoon. Don’t let it boil or the eggs will scramble. Remove from heat and pass through strainer. Stir in the salt, cover and leave to cool. Chill for at least three hours before putting in ice cream machine. After about 30 minutes in the machine, drizzle in the olive oil.
I got these recipe from Waitrose.com