Sunday Magazine Recipe: Peach and Pistachio cake

Jordan Rondel Peach Pistachio cake.jpg

While plump, juicy peaches are still abundant, I want to use them as much as possible. This peach cake has a gorgeous texture and the slight bite of the pistachios only makes it more delectable. Serve with a dollop of Greek yoghurt or a scoop of ice cream.

Serves: 12

150g butter, softened
150g soft brown sugar
1 tsp vanilla extract
3 organic eggs
150g plain flour
50g ground almonds
2 tsp baking powder
½ cup full-fat, unsweetened Greek yoghurt
50g roughly chopped pistachios
2 large ripe peaches, skin left on, cut into segments 

For decoration
30g roughly chopped pistachios
fresh flowers (optional)

Preheat the oven to 175C fan bake. Line a 22cm tin with baking paper.

In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Add vanilla and then eggs, one at a time. Gradually add flour, ground almonds and baking powder, followed by the yoghurt. Stop your electric mixer once all the ingredients are combined. Be careful not to over mix. 

Fold through chopped pistachios by hand.

Pour batter into the tin and spread out to the sides. Place peach slices neatly into the batter.

Bake for about 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow cake to cool for 10 minutes before turning onto a rack.

Once cool, decorate cake with pistachios and fresh flowers, if using. Serve at room temperature. Store in an airtight container in the fridge for up to three days.

RecipesJordan Rondel