Jackies most requested desert
It behaves so badly with all the fruit sinking to the bottom. But ……
Ottolenghi’s Hazelnut, peach and raspberry cake
Ingredients
2 peaches/nectarines cut into thin wedges
200 g raspberries
320 g caster sugar
125 g roasted hazelnuts (Lidl)
200 g melted butter
3 eggs
125 g plain flour
1½ tsp baking powder
Method
Preheat the oven to 170C fan/gas mark 4½. Line a 24cm round springform cake tin with parchment paper and brush with the oil.
Mix together the peaches raspberries and a spoon ful of sugar.
Ground the hazelnuts in a food processor.
Beat sugar with the butter, then with a whisk add the eggs.
Continue to add the hazelnuts, flour, baking powder. Pour into a lined tin and randomly arrange the peaches and raspberries on top.
Bake for 80 - 90 minutes, use tin foil over if the top browns.
Its on its way to Beaumont, still warm when I arrived.
