https://www.theguardian.com/food/2021/may/24/hazelnut-peach-and-raspberry-cake-by-yotam-ottolenghi
Prep: 30m
Cook: 2h
Serves: - 10 +
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
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