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Speaker 1: You're listening to the Saturday Morning with Jack Team podcast

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Speaker 1: from News Talks, that'd be time.

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Speaker 2: To catch up with our cook, Nikki Wicks. Good morning. Oh,

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Speaker 2: you are combining some of my favorite things this morning.

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Speaker 2: So first of all a sweet treat, second of all

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Speaker 2: late summer stone fruit, which is just so good right now,

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Speaker 2: and third of all good fats. You know that I

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Speaker 2: love a cake with oil at its base.

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Speaker 3: Right Honestly, olive oil is a secret to a beautiful

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Speaker 3: crumb and a cake, isn't it? Isn't it just a

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Speaker 3: best it is?

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Speaker 2: I also just it gives it kind of an elevated,

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Speaker 2: sophisticated kind of eir, I reckon, you know, but it's

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Speaker 2: but it's moist like it's the Again, it's such an

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Speaker 2: obvious thing, I reckon.

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Speaker 3: I can't figure out what's more expensive at the moment,

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Speaker 3: I should have done You should have done another butter

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Speaker 3: and olive oil. But I think olive.

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Speaker 2: Oil is we you know what. We'll come back to

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Speaker 2: the recipent just a second. This has not had enough

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Speaker 2: attention in my view because we have all been so

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Speaker 2: kind of myopically focused on butter. And that's perhaps understandable

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Speaker 2: given we are a dear nation. But olive oil is

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Speaker 2: so expensive at the moment.

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Speaker 3: Through the roof, that's ridiculous. Well, I've got laiden olive

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Speaker 3: trees at the moment, so I will pack, you know,

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Speaker 3: and the yield that you get from pressing them is minuscule,

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Speaker 3: but nonetheless I'll be saving myself ten dollars.

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Speaker 2: Is he Picking olives an amazing thing because then your

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Speaker 2: hands afterwards they're just so like they're just so smooth.

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Speaker 2: And yeah, anyway, sorry, we've really we've got wee by

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Speaker 2: the standards of our digressions, this is even pretty extreme, right, Yeah.

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Speaker 3: Well it's a short, quick, easy recipe. Look, summer fruit

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Speaker 3: at the moment, yes, I think at this time of

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Speaker 3: the summer people are almost starting to get over it.

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Speaker 3: Ant peaches and nectarines. Actually this is when they get ready. God,

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Speaker 3: we're getting the last of them out of sort of

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Speaker 3: Central Otago. And to me, they have beautiful sugar content.

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Speaker 3: They're really really sweet at the moment, and I think

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Speaker 3: they're fantastic. So you can use peachures, nectarines, apricots, plums,

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Speaker 3: you could even use pitted haries for this so or

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Speaker 3: should I say see stoned cherries. I can't remember anyway,

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Speaker 3: Here we go oven on one eighty. This makes about

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Speaker 3: a twenty centimeter cake, so liner caked, and with some

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Speaker 3: baking paper you want to toss about, I've got look

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Speaker 3: you want about a cup of fruit. I've said three

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Speaker 3: to four peaches, because by the time you de stone

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Speaker 3: them and then chop them up, that's what they're let

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Speaker 3: out all fortifive a because whatever, you figure it out,

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Speaker 3: And you want to toss that with about quarter of

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Speaker 3: a cup of olive oil and two tablespoons of just

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Speaker 3: plain sugar and leave that to sit for ten minutes,

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Speaker 3: kind of it starts to macerate. Some of those juices

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Speaker 3: get drawn out of the fruit. And a nice big

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Speaker 3: bowl whisk up some eggs, two eggs with the remaining

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Speaker 3: half cup of sugar until it's really pale and thick.

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Speaker 3: This is going to give you cake. Some Body whisk

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Speaker 3: in the remaining olive oil. So I'm using two hundred

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Speaker 3: mills so use. It's an expensive cake. It's not quite

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Speaker 3: a cup, but there you go. And also some yogurt,

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Speaker 3: a big, nice big heach tablespoon of Greek yogurt, and

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Speaker 3: then our whisking all that together till it's incorporated, and

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Speaker 3: then into that our dry ingredients. I'm using one and

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Speaker 3: a third cups of plain flour and one teaspoon of

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Speaker 3: baking powder and a nice, big, decent pinch of baking soda.

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Speaker 3: That baking soda needs acid in order for it to activate,

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Speaker 3: and that's it's going to get that from the Greek yogurt.

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Speaker 3: So this will give it a nice little puff, a

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Speaker 3: little bit of a dense, heavy cake with all that

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Speaker 3: fruit in it. Fruit tends to really kind of temper

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Speaker 3: the rise and a cake. So fold in your fruits

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Speaker 3: that's got that sugar, that olive oil through it and

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Speaker 3: all the juices. Scrape your batter into the tin. You

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Speaker 3: want to cook it for about twenty five to thirty minutes,

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Speaker 3: so it's not a long cook. Put a skewer in there,

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Speaker 3: bear in mind, put it into the cake. Bit should

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Speaker 3: come out clean. Leave it to call for about ten minutes.

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Speaker 3: But I and I love this cake. Either served wool

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Speaker 3: with vanilla ice cream, a drizzle of olive oil and

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Speaker 3: get this jack tame a sprinkle of sea salt, house

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Speaker 3: at so sophisticated I know, or have it the next

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Speaker 3: day when it's cold and all those juices have kind

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Speaker 3: of leaked out into the cake even more. It's really

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Speaker 3: it'sautiful cake, and I really recommend people get into it

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Speaker 3: this week end.

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Speaker 2: Yam, Yeah that it does sound amazing and very it's

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Speaker 2: god of Realso we're really leaning into the Mediterranean kind

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Speaker 2: of vibe. We don't, yeah, we as we so often

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Speaker 2: do on Saturday mornings, you and I, you know, you

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Speaker 2: and I, but late sort of late afternoon Tuscan sun,

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Speaker 2: you know.

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Speaker 3: Yeah, No, enjoy it. It's a beautiful cake.

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Speaker 2: Yeah, fantastic. I just I don't get it when people

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Speaker 2: say they're sick of stone fruit. I do not get it.

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Speaker 2: It's crazy to me, Like I honestly, I just go

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Speaker 2: and especially the peaches right now, peaches and apricots in particular,

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Speaker 2: because I feel like the cherries we've kind of crossed

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Speaker 2: the threshold. The cherries are due, yeah, but the peaches

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Speaker 2: and apricots, like, there are a few things more wonderful

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Speaker 2: that There are a few greater splendors than a really sweet,

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Speaker 2: gooey peach, Oh my gosh.

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Speaker 3: And I tell you what the sweetest of them all

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Speaker 3: the white pea. Oh yeah, in appearance. Oh, I do

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Speaker 3: love a white peace yeah. Look, I've got one niktarine

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Speaker 3: and my leftover and my fruit ball a moment, and

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Speaker 3: I've been really nursing it along because i love to

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Speaker 3: have them sit around the house till they almost wrinkly and.

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Speaker 2: Yeah yeah, yeah, yeah, so good.

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Speaker 3: Oh yeah, I don't get it. Don't get sicker than people.

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Speaker 3: Give it a month and you're not going to find

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Speaker 3: them exactly get into them.

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Speaker 2: Hey, thank you so much. Yeah right, we will make

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Speaker 2: sure that recipe is up on the News Talks. He'd

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Speaker 2: be website and catch again very soon.

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Speaker 1: For more from Saturday Morning with Jack Tame. Listen live

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Speaker 1: to News Talks he'd be from nine am Saturday, or

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