Beat the butter and castor sugar together until light and creamy. Add the oil and egg and mix well. Add the cake flour, baking powder and salt and mix well. Press the dough into a greased 23 cm loose-bottomed tin. Prick the crust and chill.
Beat the eggs, sugar and salt together until thick and creamy (the success of this cake depends on how thoroughly you beat the ingredients).
Add the lemon juice and rind while beating continuously. Also add the cottage cheese, cream and cake flour. Mix well.
Bake the cake for 45 to 60 minutes or until a testing skewer comes out clean. Turn off the oven, but leave the cake inside. Cool and carefully remove from the tin when cold. Place the cake on a serving platter and decorate with the grapes, dipped first in egg white and then in icing sugar, and peach slices.
Recipe reprinted with permission of You