Hello. I haven’t written any thing here for quite a while (though I have been posting a few things on my Facebook page). In my little “tribe” of bloggers that I’ve gotten to know over the years, some who...
Hello. I haven’t written any thing here for quite a while (though I have been posting a few things on my Facebook page). In my little “tribe” of bloggers that I’ve gotten to know over the years, some who I have met in person, at one point or other the blogging mojo is lost and it’s pens down. So I guess it was my turn. But back now, sort of, from my hiatus. “Where have your cakes gone?” asked my blog mother. So Signora, this one’s for you.
Recently, I’ve been trying quite a few recipes from Ottolenghi’s SIMPLE. There is plenty in there that appeal to my vegacquarian Marito. This is one of the desserts, though I did modify it as it contains raspberries which I don’t really like, I’m more of a mulberry and blackberry girl. While we have all these lovely summer peaches, I definitely recommend making this one. It’s making the cut in my very old “yellow book” where I have scribbled recipes I like over the years.
Ingredients
3 large peaches (ripe but not squishy)
300g caster sugar
130g blanched hazelnuts
200g unsalted butter, softened at room temperature
3 large eggs
125g plain flour
1 1/2 tsp baking powder
pinch of salt
Icing sugar for dusting (optional)
Making it
Pre-heat the oven to 170 degrees fan forced. Grease and line a 23cm cake tin with baking paper.
Peel the peaches and cut into eight wedges. Place in a bowl with a tablespoon of sugar, gently stir and set aside.
Place the hazelnuts into a food processer and blitz until coarsely ground.
In the bowl of an electric mixer, place the remaining sugar and butter and beat until well combined. Add the eggs one at a time and beat till combined, then and the hazelnuts, flour, baking powder and salt and continue to mix till all combined. Pour the batter into a cake tin and smooth it so that it is level. Arrange the peaches in a single layer on top, then place in the oven for 70-80 minutes, testing with a skewer at about 70 minutes. If you notice the top getting too brown you can cover with foil during cooking.
Remove from the tin and allow to cool for 20 minutes before turning out. Once cool, dust with icing sugar and serve. Seriously yum!
