"Peach and Raspberry Cake"

Ingredients

2 tsp sunflower oil
2 large peaches, fresh or tinned
200 g raspberries
320 g caster sugar
125 g hazelnuts, blanched
200 g butter, room-temperature
3 large eggs, beaten
125 g flour
1½ tsp baking powder
⅛ tsp salt

Method

Preheat oven to 180C fan
Line a 24 cm round springform tin with parchment paper and brush with 2 tsp sunflower oil
Mix 2 large peaches, fresh or tinned, 200 g raspberries, and 1 tbsp of sugar
Blitz hazelnuts until roughly ground
Beat remaining sugar and butter until smooth and combined
Add 3 large eggs, beaten
Add 125 g hazelnuts, blanched
Add 125 g flour
Add 1½ tsp baking powder
Add ⅛ tsp salt
Continue to mix until smooth
Pour batter into cake tin and arrange peach slices and raspberries on top
Bake for 70-80 minutes
Cover with tin foil and bake for 30 minutes
Cool slightly before releasing the tin