Peach puree and ground hazelnuts run through this cake batter, giving it a distinctly fruity flavour and very moist crumb. I love the added nuttiness wholemeal flour brings to the end result too and think it works really well served with a tangy creme fraiche and drizzle of local honey.
Ingredients (serves 10-12):
For the crumble topping:
- 100g plain flour
- 50g caster sugar
- 85g hazelnuts, chopped
- 75g butter, melted
For the cake:
- zest 1 lemon
- 225g soft butter
- 175g caster sugar
- 3 eggs
- 400g ripe peaches, blitzed into a chunky puree
- 200g wholemeal self raising flour
- 1tsp baking powder
- pinch salt
- 100g finely chopped hazelnuts
- 1 peach, finely sliced
- large handful blueberries
- dollop creme fraiche or greek yoghurt
- drizzle of honey
- Preheat the oven to 160c (325f/gas mark 3). Grease and line a 9inch spring form cake tin.
- Before you worry about the cake batter, make the crumble topping. To do this simply stir together the flour, sugar, hazelnuts and butter until you have a rough crumbly consistency. Set aside for later.
- Now it’s time for the cake. In a large bowl (or bowl of a stand mixer with paddle attachment) cream together the butter, sugar and lemon zest until light and fluffy. Whisk the pureed peaches and eggs in a jug and add to the creamed mixture in three additions, beating well between each. The mixture may curdle so add a small amount of flour occasionally to bring it back (don’t worry too much about this, the batter comes together nicely in the end and the cake is always moist and delicious!).
- Once the eggs and peaches have been incorporated into the butter and sugar, fold in the remaining flour, blitzed hazelnuts, baking powder and salt. Scrape the mix into the prepared cake tin and level out. Arrange the peach slices on top in a pattern then sprinkle over the blueberries and hazelnut crumble.
- Bake for 1 hour or until a skewer comes out clean with just a few moist crumbs attached. Serve with creme fraiche.