Chef Matt Wilkinson's Summer Fruits Cake

Ingredients: 

• 100ml Cobram Estate Lemon Infused Extra Virgin Olive Oil
• 250g plain yoghurt
• 100g honey
• 1 pear, grated
• 3 free range eggs, separated
• 100g rolled oats, blitzed
• 100g ground almonds
• 50g spelt flour
• 1 teaspoon baking powder
• 50g caster sugar
• 2 cups mixed summer fruits

Method: 

1. Preheat an oven 185C.
2. In a bowl, mix together the Lemon Infused Extra Virgin Olive Oil, yoghurt, honey, grated pears and egg yolks.
3. In a separate bowl, mix together the blitzed rolled oats, ground almonds, flour and baking powder. Once combined, add to the yoghurt mixture.
4. In a separate bowl, whisk the egg whites with the sugar to form stiff peaks, fold into the flour and yoghurt mixture.
5. Place the combined mixture into a greased oven proof dish, topping with  summer fruits. Ensure to reserve some of the fruit for decoration later.
6. Bake the cake for 40-50 minutes or until the cake is golden and a skewer inserted into the cake comes out clean.
7. Serve with a side of ice cream, cream or yoghurt and some of the extra summer fruits.