Hazelnut, peach and raspberry cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 170'C fan. Line a 24cm round springform cake tin with parchment paper and brush with oil.

Step 2

Place the peaches in a medium bowl with 150g of the raspberries and 1 tablespoon of sugar. Mlx together and set aside.

Step 3

Put the hazelnuts into a food processor and blitz for under a min. until roughly ground. Set aside.

Step 4

Put the remaining sugar into the bowl with the butter and Beat until smooth and well combined.

Step 5

Gradually add the eggs until incorporated

Step 6

Add the ground hazelnuts, flour, baking powder and salt, and continue to mix until smooth.

Step 7

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

Step 8

Bake for 70.-80 minutes, covering the cake with tin foil after 30 minutes so that it does not take on too much Colour

Step 9

Remove from oven and set aside to cool slightly before releasing the cake from its tin.