Hazelnut, Peach, and Raspberry Cake
This recipe has quietly become part of the Red Tomato family tradition. I first had it with my own family, then made it for Michael Rozyne’s birthday one summer (with Eco peaches, of course!) and brought it into the office to share. Later, Michael and Kimberly made it again for a dinner party, and now it feels like one of those recipes that gets shared every summer.This recipe can be originally found in Yotam Ottolenghi's Simple cookbook.
Ingredients
Ingredients
- Sunflower oil 2 tsp
- Peaches 2 large stones removed, sliced into 1½cm-wide wedges (340g)
- Raspberries 200g
- Caster sugar 320g
- Blanched hazelnuts 125g
- Unsalted butter 200g at room temperature
- Eggs 3 large beaten
- Plain flour 125g
- Baking powder 1½ tsp
- Salt ⅛ tsp
Instructions
Directions
- Preheat the oven to 170C fan. Line a 24cm round springform cake tin with parchment paper and brush with the oil.
- Place the peaches in a medium bowl with 150g of the raspberries and 1 tablespoon of sugar. Mix together and set aside.
- Blitz the hazelnuts in a food processor forPut the remaining sugar into the bowl of a free-standing mixer with the butter. Beat until smooth and well combined, then gradually add the eggs, until incorporated. Add the ground hazelnuts, flour, baking powder and salt, and continue to mix until smooth. Pour the batter into the cake tin and arrange the peach slices and raspberries randomly on top. Bake for 70–80 minutes, covering the cake with tin foil after 30 minutes so that it does not take on too much colour.Remove from the oven and set aside to cool slightly before releasing the cake from its tin. Place the remaining 50g of raspberries on top of the cake, in the middle, and serve.
Notes
Kelsey supports Red Tomato’s fundraising and collaborative program work as Development & Program Manager. Outside the office, she enjoys running, gardening, cooking, and finding new ways to connect food and community.
