PEACH BLUEBERRY TART

Serves 6

This fruit tart is being made in no time, effortlessly and with any fruits in season that you have around in your kitchen. A mix of fruits is even better if you wish to give your cake a pretty colourful look. This is a delightful unpretentious cake with a fluffy texture and aromatic fruity flavours that pairs beautifully with kefir, milk, tea and coffee. Make it with your favourite fruits when in season, fall in love with it, enjoy and repeat!

3 eggs, separated

150 g/ 3/4 cup sugar

60 mL/ 1/4 cup grapeseed (any neutral) oil, plus extra for greasing

60 g/ 1/4 cup plain yogurt

1 tsp vanilla/orange extract

pinch of salt

150 g/ 1 1/4 cup all-purpose flour

1 tsp baking powder

2 peaches, sliced

handful of blueberries

icing sugar, for dusting

Preheat oven to 350°F /180°C.

Grease and line a deep 30 x 23 cm/ 11 x 9-inch baking pan.

Beat yolks with sugar until creamy. Add oil, yogurt, vanilla/orange extract and a pinch of salt, stirring to combine well. Mix in flour and baking powder and set aside.

Whisk egg whites until they form soft peaks and gently fold them into the yolk mixture.

Pour the cake batter into the pan. Arrange fruits on top and bake for 30-35 minutes or until cake is golden brown and firm to the touch.

Let cool in the pan. Cut into squares and dust with icing sugar to serve.