Saturday Morning With Jack Tame

Late summer stone fruit —peaches, nectarines, apricots, plums, even cherries— are just perfect for baking with. Serve this cake warm for dessert with a scoop of vanilla ice cream, a drizzle of fruity olive oil, and a sprinkle of sea salt.    Makes one 20 cm cake      Ingredients   3-4 ripe peaches or nectarines or 4-5 apricots, chopped   200mls extra virgin olive oil    ½ cup + 2 tbsps extra caster sugar    2 large eggs   1 tbsp Greek yoghurt    1 1/3 cups plain flour    1 tsp baking powder   Big pinch baking soda      Method  Preheat the oven to 180C fan bake. Grease a 20cm cake tin and line with baking paper.    Toss nectarines with ¼ cup of the olive oil and 2 tbsps sugar. Leave to sit for 10 minutes.   In a bowl, whisk eggs with remaining ½ cup of sugar until pale and thickened. Whisk in remaining olive oil and yoghurt.   Sift in flour, baking powder and baking soda and stir unti