Conga Foods

Peach & Vanilla Olive Oil Slice


  • 4 free range eggs, at room temperature
  • ¾ cup caster sugar
  • 2 tsp vanilla bean paste
  • ¾ cup Squeaky Gate Extra Virgin Olive Oil, plus extra to grease tray
  • ¾ cup peach nectar
  • 2 ½ cups self raising flour
  • 1 cup almond meal
  • 2 large yellow peaches, stones remove, sliced into wedges
  • 2 tbsp pistachio nuts, toasted, crushed


  • 80ml Squeaky Gate Extra Virgin Olive Oil
  • 80g icing sugar, sifted
  • 2 tbsp pistachio nuts, toasted, crushed


Recipe by – Courtney Roulston

Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides (around 4 cm high), making sure the baking paper overhangs a little to make it easy to lift out the slice later.

Place the eggs, sugar and half the vanilla in the bowl of an electric mixing bowl and whisk until pale and fluffy.

Gently mix through the olive oil and peach nectar until combined. Sift in the flour and fold through the almond meal, making sure not to knock out too much air from the eggs. Pour the batter into the prepared tin so it is in an even layer.

Arrange the sliced peaches on top, gently pressing down into the batter. Bake for 45 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow the slice to cool.

Whisk the olive oil, icing sugar and remaining vanilla together until pouring consistency, adding a dash of water if the mixture needs loosening.

Once the cake has cooled, drizzle with olive oil icing and pistachio nuts before slicing into squares and serve.

Serves – 8

You might also like

Extra Virgin Olive Oil Mayo with Pork Scotch Egg thumbnail

Extra Virgin Olive Oil Mayo with Pork Scotch Egg

20 Mins | Serves 4

For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender.

Flourless Chocolate Espresso Cake thumbnail

Flourless Chocolate Espresso Cake

50 Mins | Serves 6-8

Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.

Pasta salad with grilled vegetables, chilli, mint & parmesan thumbnail

Pasta Salad with Grilled Vegetables, Chilli, Mint & Parmigiano

20 Mins | Serves 4 as a side

Bring a pot of salted water up to the boil. Cook the pasta for 10 – 12 minutes, or until al dente. Drain the pasta and set aside.