Hazelnut, peach, and raspberry cake

#dishes/dessert #dietary/vegetarian #active-time/30-to-60mins #cuisines/italian #methods/baking
Ottolenghi SIMPLE
Servings: 10

Ingredients

Instructions

  1. Preheat oven to 375°F. Line a 9-inch round springform cake pan with parchment paper and brush with the oil.
  2. Place the peaches in a medium bowl with 150g of the raspberries and 1 tbsp of the sugar. Mix and set aside.
  3. Put the hazelnuts into a food processor and blitz for under 1 minute, until roughly ground. Set aside.
  4. Put the remaining 310g sugar and the butter into the bowl of a standing mixer fitted with the paddle attachment. Beat until smooth and well combined, then gradually add the eggs, mixing until incorporated. Add the ground hazelnuts, flour, baking powder, and salt and continue to mix until smooth. Spread the batter evenly in the cake pan and arrange the peach slices and raspberries randomly on top. Bake for 70-80 minutes, covering the cake with foil after 30 minutes so that it does not take on too much color.
  5. Remove from the oven and set aside to cool slightly before releasing the cake from its pan. Place the remaining 50g raspberries on top of the cake, in the middle, and serve.
    Note: blanched hazelnuts will keep the cake light in color, but if you don’t have them, unskinned work just as well. The cake tastes great when it is still slightly warm, but it’s also fine at room temperature. It will keep for 1 day in an airtight container, but (as with all cakes made with hazelnuts, which tend to dry out quickly) not much longer.

Journal