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)
- 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
- 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.
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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