A delightful cake from Yotam Ottolenghi. I updated the metric weights to our weights. I only used 6 oz. of raspberries and I mixed all of them with the peaches.** I cooked the cake at 350 degrees for 1 hour and 20 minutes, or until the center was set. I did not find the need to cover the cake with foil while it baked. This cake is at its best when slightly warm; that said, it will keep for a day, but not much longer. Serves 10.
2 tsp sunflower oil
2 large peaches, peeled and stoned and cut into 1.5cm/1/2″-wide wedges
320g/11 1/4 oz./1 1/2 cups caster sugar(fine baking sugar)
125g/4.4 oz./1 cup blanched hazelnuts
200g/7 oz. soft unsalted butter
3 large eggs, beaten
125g /4.4 oz/1 cup plain flour
1½ tsp baking powder
⅛ tsp salt
Heat the oven to 170C/335F/gas mark 3. Line a round, 24cm/9.5″ spring-form cake tin with baking paper and brush with the oil.
Put the peaches in a bowl with 150g/5 1/3 oz. raspberries and a tablespoon of sugar, mix and leave to steep.
Put the hazelnuts in a food processor and blitz for about a minute – you want them only roughly ground.
Beat the remaining sugar and the butter in an electric mixer until smooth and well combined, then add the eggs one by one, fully incorporating each one before adding the next. Add the ground hazelnuts, flour, baking powder and salt, then mix until smooth.
Pour the batter into the cake tin. Arrange the peach slices and raspberries randomly on top and bake for 70 to 80 minutes; after 30 minutes, cover the cake with foil to prevent it from taking on too much colour. Remove the cake from the oven, leave to cool slightly, then release from the tin.**Arrange the remaining raspberries in the centre of the top of the cake and serve.