Warm peach, pistachio and honey cake

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

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

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.
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.
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.
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.

Method

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.
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.
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.
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

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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Ale Lopez says:

2nd Aug 2015 at 9:12 pm

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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