About This Recipe
Celebrate summer with this delicious recipe. It will become your go-to recipe for long summer nights.
Ingredients
At Oliviers&Co
1 jar Sweet Pistachio Spread
1 tbsp Garlic Olive Oil
Mango Specialty Vinegar
1 pinch Salt from Camargue
At the market
6 egg yolks
4 egg whites
1/3 cup caster sugar
2 tbsp honey
1/3 cup flour
1-1/3 cups raspberries
3 peaches
1-1/4 cups watermelon
1/2 cup sparkling water
Directions
Preheat oven to 356°F.
Whisk the egg yolks and sugar until the mixture whitens. Add the honey and salt, followed by the sieved flour. Mix well. Beat the egg whites to a light mousse and gently add to the mixture.
Pour into a buttered cake tin and bake in the oven for 45 minutes. The cake should be nice and golden. Turn out and leave to cool on a rack.
Peel and stone the peaches. Cut them into thin slices. Cut the watermelon into batons.
Place the fruits in a salad bowl, drizzle with garlic olive oil and mango vinegar. Pour the sparkling water over the top.
Cut the biscuit into pieces and spread on the pistachio paste.
Serve with the fruit salad, sprinkled with edible flowers.