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.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
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.
Nutrition
- 437kcals Calories
- 26.1g (13g saturated) Fat
- 7.8g Protein
- 41.9g (24.7g sugars) Carbs
- 2g Fibre
- 0.5g Salt
For 10
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
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!
Leave a comment, question or tip