1) Preheat the oven to 350 degrees F.

2) Mix the flour and peach powder together.

3) Make a meringue by whisking the egg whites and salt together along with 70g of the sugar.

4) In a free-standing mixer, whisk together the egg yolks and remaining sugar until light and fluffy. Lower the speed and gradually pour in the olive oil and milk.

5) Carefully fold the flour mixture into the egg yolks. Add a third of the meringue and stir carefully to loosen, folding in the remainder bit by bit.

6) Line an 8" cake tin with baking paper and grease the sides with olive oil. Pour the cake mixture into the tin, then lay a circle of peach slices to the top.

7) Bake the cake in the preheated oven for 35-40 minutes, or until cooked through.

8) Make the lemon glaze by mixing together the powdered sugar, lemon zest and lemon juice until thoroughly combined, then pour over the warm cake.