Warm peach, pistachio and honey cake
- August 2014
- Serves 8-10
- Hands-on time 25 min, oven time 1 hour, plus 40 min cooling
Fragrant, ripe fruit stars in this moreish warm peach, pistachio and honey cake recipe.
- 26.1g (13g saturated)
- 41.9g (24.7g sugars)
Grind the pistachios in a food processor or spice grinder, taking care not to over-grind; otherwise the nuts may turn oily.
The cake will keep, wrapped in baking paper and foil, for up to 3 days in a cool, dry place. Freeze (without the topping), wrapped as above, for up to 3 months. Defrost, warm in a low oven, if you like, then top.
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