Warm peach, pistachio and honey cake

Warm peach, pistachio and honey cake
  • Serves icon Serves 8-10
  • Time icon Hands-on time 25 min, oven time 1 hour, plus 40 min cooling

Looking for a summer cake recipe? Juicy ripe peaches are the star of this moreish peach, pistachio and honey cake. Serve warm, with a dollop of creme fraiche.

Open packet of pistachios? Take a look at our pistachio recipes for more sweet and savoury ideas.

Nutrition: per serving

Calories
437kcals
Fat
26.1g (13g saturated)
Protein
7.8g
Carbohydrates
41.9g (24.7g sugars)
Fibre
2g
Salt
0.5g
Calories
437kcals
Fat
26.1g (13g saturated)
Protein
7.8g
Carbohydrates
41.9g (24.7g sugars)
Fibre
2g
Salt
0.5g

For 10

Ingredients

  • 225g unsalted butter, softened, plus extra for greasing
  • 350g peaches, ripe but still firm, plus 2 extra, sliced, to serve
  • 150g caster sugar, plus extra for dredging
  • 3 large free-range eggs
  • 75g orange blossom honey, plus extra for drizzling
  • 225g self-raising flour
  • 2 tsp baking powder
  • 100g pistachios, finely ground (see tip), plus extra, roughly chopped, to scatter
  • Demerara sugar to sprinkle

Method

  1. Heat the oven to 180°C/fan160°C/gas 4. Grease and line the sides and base of a 23cm loose-bottomed cake tin with baking paper. Halve the peaches, remove the stones, then cut into 1-2cm chunks.
  2. Beat the butter and caster sugar in a large bowl with an electric hand mixer until pale and fluffy. In another bowl, beat the eggs and honey, then gradually whisk into the butter and sugar mixture. Using a metal spoon, fold in the flour, baking powder and pistachios.
  3. Fold in the chopped peaches, then spoon into the cake tin. Level the top and sprinkle with demerara sugar. Bake for 1 hour until risen, golden and a skewer pushed into the centre comes out clean. Check the cake after 35 minutes and cover the top with foil if it’s getting too dark.
  4. Cool in the tin for 30-40 minutes, then remove to a cake plate. Top with sliced peaches and chopped pistachios, then drizzle with honey. The cake is great warm or cold.

delicious. tips

  1. Grind the pistachios in a food processor or spice grinder, taking care not to over-grind; otherwise the nuts may turn oily.

  2. 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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  1. Peach season opens Wednesday, so here's 5 Jewish summer recipes for you – St. Louis Jewish Light – Golden AI says:

    […] sauteed red onions, while a scant amount of white wine deepens the dimension of the savory flavors.5. Honey Cake With Peach and Pistachios from Delicious MagazineSure, traditional honey cake for Rosh Hashanah is classic and perfect. But honey cake studded with […]

  2. Peach season opens Wednesday, so here’s 5 Jewish summer recipes for you – Tricks and Tips says:

    […] 5. Honey Cake With Peach and Pistachios from Delicious Magazine […]

  3. Peach season opens Wednesday, so here are 5 Jewish summer recipes for you – Tricks and Tips says:

    […] 5. Honey Cake with Peach and Pistachios from Delicious Magazine […]

  4. I’ve baked this cake a couple of weeks ago and it’s absolutely delicious. The cake needs to be cooled down in the tin for more than the 40 minutes stated on the recipe, probably 2 or 3 hours. If you try to cut it around 40 minutes the cake is still very fragile. Both texture and flavour were better the next day. One of my new favourites!

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