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 EcoCertified® 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
- 2 tsp sunflower oil
- 2 lg peaches stones removed, sliced into ½-inch-wide wedges, about 2 cups worth
- 1¾ cup raspberries
- 1⅔ cup superfine sugar (caster sugar)
- 1 cup blanched hazelnuts (skins removed)
- 1¾ sticks unsalted butter at room temperature
- 3 lg eggs beaten
- 1 cup all purpose flour
- 1½ tsp baking powder
- ⅛ tsp salt
Instructions
Directions
- Preheat a convection oven to 340°F. Line a 9 inch round springform cake pan with parchment paper and brush it with the sunflower oil.
- Place 1¼ cups of the raspberries in a medium bowl with the peaches and 1 tablespoon of the sugar. Reserve the remaining ½ cup of raspberries for garnish.
- Blitz the hazelnuts in a food processor.
- Place the remaining sugar and butter in the bowl of a stand mixer. Beat until smooth and well combined. Gradually add the eggs and continue mixing until incorporated.
- Add the ground hazelnuts, flour, baking powder, and salt. Continue mixing until smooth.
- Pour the batter into the prepared cake pan. Arrange the peach slices and raspberries randomly over the top.
- Bake for 70–85 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay). After about 30 minutes, if the top begins to brown too quickly, loosely cover it with aluminum foil.
- Remove from the oven and set aside to cool slightly before releasing the cake from its tin. Place the remaining ½ cup of raspberries on top of the cake, and serve.
Notes
Kelsey Gosch 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.
