I like to use blanched hazelnuts to continue to keep the cake mild in colour, but unskinned do the job just as properly, if that’s what you have: the color of the cake will just be darker. The cake tastes great when it is however somewhat heat, but it’s also fantastic at area temperature. It will keep for a day, in an airtight container, but (as with all cakes built with hazelnuts, which tend to dry out immediately) not substantially for a longer time.
sunflower oil 2 tsp
peaches 2 significant, stones taken out, sliced into 1½cm-extensive wedges (340g)
caster sugar 320g
blanched hazelnuts 125g
unsalted butter 200g, at place temperature
eggs 3 massive, overwhelmed
basic flour 125g
baking powder 1½ tsp
salt ⅛ tsp
Preheat the oven to 170C enthusiast/gasoline mark 4½. Line a 24cm round springform cake tin with parchment paper and brush with the oil.
Location the peaches in a medium bowl with 150g of the raspberries and 1 tablespoon of sugar. Mix together and set aside.
Blitz the hazelnuts in a meals processor for below a minute, till approximately floor. Set apart.
Place the remaining sugar into the bowl of a no cost-standing mixer with the butter. Defeat until easy and perfectly put together, then steadily add the eggs, right up until integrated. Add the floor hazelnuts, flour, baking powder and salt, and keep on to combine until eventually smooth. Pour the batter into the cake tin and set up the peach slices and raspberries randomly on best. Bake for 70–80 minutes, covering the cake with tin foil just after 30 minutes so that it does not get on also a lot colour.
Remove from the oven and set apart to great somewhat ahead of releasing the cake from its tin. Position the remaining 50g of raspberries on top rated of the cake, in the middle, and serve.
From Straightforward by Yotam Ottolenghi (Ebury, £27)
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