For my birthday I received a wonderful new cookbook by Yotam Ottolenghi called SIMPLE. There are so many recipes I want to try in here! But this first one that I have made is a gorgeous cake with some of my favourite flavours. I am not sure why my cake looks different from Ottolenghi’s, because his seems to have the fruit on the bottom instead of the top, I didn’t see any instructions about flipping the cake over once baked, so my cake has the fruit on top rather than underneath. Either way…a new classic! I think because I used canned peaches rather than fresh, that I should have reduced the sugar a bit more, because it was very sticky and sweet, but the combination of hazelnuts with raspberries and peaches is divine. Once peaches are in season again, I look forward to making this cake with fresh peaches.
photo: Eva serving plate. Available in black or white at our online store.
(from Ottolenghi’s book)
2 teaspoons sunflower oil
2 large peaches, sliced into half inch wedges (1.5 cm)
2 cups raspberries (200 gr.)
1 1/2 cups plus 2 tablespoons (320 gr.) sugar
1 cup hazelnuts (I used toasted hazelnuts)
3/4 cup soft butter (200 gr.)
3/4 cup plus 2 tablespoons flour (125 gr.)
1/2 teaspoon baking powder
a pinch of salt
Preheat oven to 375˚F (180˚ C)
Line a 9-inch (24 cm.) spring form pan with parchment paper, use oil to stick the paper to the base.
Place the peaches and raspberries in a bowl with 1 tablespoon of sugar.
Blend the hazelnuts in a food processor until roughly ground.
Mix the hazelnuts, sugar, eggs, flour, baking powder, salt, butter into a smooth batter. Spread the batter evenly in the cake pan and place the fruit evenly on top.
Bake for 70-80 minutes. Check the cake after about 45 minutes, it might be necessary to cover the top with tin foil so that it does not get too brown.
Remove from the oven and let cool slightly before removing the cake from the pan.
Serve, slightly warm, with tea!
Eva teaware and vase available at: https://etsy.me/2wdV52t