Ottolenghi-Peach & Raspberry cake

Name: Ottolenghi-Peach & Raspberry cake
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: European, British
Ingredients: 2 Tsp sunflower/veg oil; Peaches-2 large (340g) sliced 1.5 wedges; 200g Raspberries; 320g caster sugar (or vanilla sugar); 125g blanched hazelnuts; 200g unsalted butter (room temperature); 3 large eggs (beaten) or 3.5 medium; 125g Plain flour; 1.5 tsp Baking powder; 1/8 tsp salt

8 steps

Prep:10minCook:1h 30min

Updated at: Fri, 01 Mar 2024 14:32:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories427.6 kcal (21%)

Total Fat25.6 g (37%)

Carbs48.7 g (19%)

Sugars35.5 g (39%)

Protein4.3 g (9%)

Sodium112.3 mg (6%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

2 Tspsunflower oil

340gPeaches

large, sliced 1.5 wedges

200graspberries

320gcaster sugar

or vanilla sugar

125gblanched hazelnuts

200gunsalted butter

room temperature

eggs

large, beaten 3

125gplain flour

1 ½ tspbaking powder

⅛ tspsalt

Instructions

Step 1

Preheat oven to gas mark 4

Step 2

Line 24cm (I used 20cm) tin with parchment, brush with the oil

Step 3

Place peaches in a medium bowl with 150g of the raspberries and 1 tbspn sugar. Mix & set aside

Step 4

Blitz the hazelnuts for under 1 minute, until roughly ground. Set aside

Step 5

Put remaining sugar into bowl with butter. Beat until smooth & well combined. Gradually add the eggs until incorporated. Add the ground hazelnuts, flour, baking powder and salt. Continue to mix until smooth.

Step 6

Pour the batter into the tin and arrange the peach slices and raspberries randomly on top

Step 7

Bake for 70 to 80 minutes covering with foil after 30 minutes so it does not take on too much colour

Step 8

Remove from oven n and leave to cool. Place the remaining 50g raspberries on top. Best eaten same day