Create the perfect summery dessert with Cory Vitiello’s drool-worthy pistachio cake with fresh peaches.

Pistachio & olive oil cake with poached summer peaches, peach ice cream & meringue

Ingredients for cake:

• 2 eggs
• 2 egg yolks
• 1 cup virgin olive oil
• 1 ½ tbsp. lemon juice
• ¼ cup + 1 tbsp milk
• 1 ½ tsp baking powder
• 2 cups all purpose flour
• ½ tsp cinnamon
• 1 ¼ cups ground pistachio
• ¾ cups sugar
• Pinch of salt

Method for cake:

Whisk the olive oil and ground pistachio until smooth.

Using an electric mixer, whip the eggs and sugar until light and foamy.

Stream in the remaining wet ingredients, including oil and pistachio mixture.

Sift in the dry ingredients and fold until incorporated.

Pour into a prepared 9 inch pan and cover with foil.

Then bake at 350F for 30-40 or until slightly moist in the centre.

Ingredients for poached peaches:

• 2 cups water
• 1 cup sugar
• 1 vanilla bean, split
• 5 peaches, split and seeds removed

Method for poached peaches:

Place the water, sugar, and vanilla bean in a medium saucepan. Stir over medium heat until the sugar has dissolved.

Place the peaches, cut side down in a single layer, taking care not to pack them in too tightly. There should be enough poaching liquid to just cover all of the peaches.

Simmer the peaches on low heat for approximately 8 minutes or until they are just softened. Allow the peaches to cool in the liquid.

The peaches can be stored in the refrigerator in their syrup for up to two days.

Ingredients for meringue:

• 4 egg whites at room temperature
• ¼ cup sugar
• ¼ tsp cream of tartar
• ½ tsp orange oil (optional)

Method for meringue:

Using an electric mixer, whip all of the ingredients until stiff peaks form in the egg whites.

Transfer to a sheet pan lined with parchment paper. Spread the mixture evenly using a spatula until it reaches a thickness of 14 inch.

In a very low oven (approx 150F) dry the meringue out for several hours or until fully crisp. If the meringue starts to brown, remove it from your oven and cool it off.  If you can crumble it when cool, you’re good.

Assembly:

Casually break a few pieces of the cake onto each plate, spoon 2 peach halves with some of their syrup onto the plate, garnish with some soft whipped cream if you desire, a scoop of your favourite peach ice cream, crumbled meringue, some whole pistachios and a couple sprigs of fresh mint.

Courtesy Cory Vitiello

@ChefCoryV

www.theharbordroom.com