I always feel a cake should give you satisfaction when you eat it, but I’m starting to think it should also gives you satisfaction when you make it. Unlike Ladyland Clem, I’m a novice at baking, so enjoyment comes from ease of success. And this pistachio, raspberry ‘n’ peach cake is dead easy and is also really good too.
Whenever she comes over from Italy, my step mum remarks on how soft and moist British cakes are. She says they generally have a moistness that is so pleasant to the palate, you only want to eat them in large slices – and she’s right, Italian cakes are quite dry and firm in comparison. However, I often find British cakes to be so sweet, all other flavours get overshadowed. So this cake is very different from the original recipe, which also featured hazelnuts instead of pistachios (I know it’s almost blasphemy to change an Ottolenghi recipe, but both me and my partner found it overtly sweet).
So here’s another instalment of my Summer fixation with raspberries. A cake that is moist, fresh with fruit, has some crunch and is not too sweet. I love it so much I’ve made it once a week for the last three weeks!
- 3 ripe yellow peaches
- 200gr raspberries
- 200gr soft unsalted butter
- 150gr plain white flour
- 150gr pistachios
- 220gr demerara sugar
- 3 medium sized eggs
- 1 ½ tsp baking powder
- 1/8 tsp salt flakes
- 100gr raspberries to garnish + some Greek yogurt to go with
1. This cake won’t take long to make, so it’s better if you get the oven going and get the cake tin ready to start with. Preheat the oven to 170°C and with a little bit extra butter and flour, grease a large cake tin with a loose base (or a spring-form one) and then dust it evenly with flour.
2. Peel and cut the peaches into finger-width slices. Mix them in a bowl with the raspberries and 1 tbsp of sugar (about 20gr) and leave them there to macerate while you prepare the rest of the mix.
3. Ground the pistachios roughly, so you have both some “pistachio flour” and some crunchy bits.
4. In a large bowl (or in an electric mixer) cream the soft butter and the rest of the sugar, and then add the eggs one at a time making sure they are all well mixed in together.
5. With a sieve, slowly add in the flour, making sure it doesn’t clump together. Then add the pistachios, salt flakes and baking powder until it all turns into a rather dense batter.
6. Pour the mix in the cake tin and place the peach slices and raspberries evenly on its top so as to create a layer of fruit, which will sink in the batter slightly while baking. And if you pour in the leftover peach ‘n’ raspberry juice too, it’ll add a slightly marbled effect to the cake top.
7. Put the cake in the oven for 30 minutes, then take it out briefly to cover it loosely with some foil, so as to avoid burning it. Then let it bake for another 40 to 50 minutes.
8. When cool, decorate it with the rest of the raspberries and serve with some Greek yogurt.
A little note:
When you start, if your butter comes straight out of the fridge, cut it in smallish pieces as a first step and let it rest on a flat surface to soften for a while.
Styling: Margherita Poggiali
Photography: Dee Ramadan