Peach and pistachio traybake

Date:

My summer holiday is on the horizon and for some reason, warm sunny weather makes me want to each fresh peaches. Peaches are in season through July and August so this recipe makes the most of their full and juicy flavour at this time of year (From Dorset with Love make a delicious peach jam which never fails to delight my family and friends when they come to stay).
I have used Stork baking margarine for this recipe as I find it helps with the structure of the cake, preventing the fresh peaches from sinking too deeply (this margarine also happens to be dairy free!) – you can absolutely change it for butter if you prefer.

Heather

Ingredients

  • 10oz/285g Stork baking margarine
  • 10oz/285g caster sugar
  • 5 eggs
  • 10oz/285g self raising flour
  • 4 ripe peaches
  • 3.5oz/100g pistachio nuts (shells removed)

Method

  1. Preheat oven to Gas 6/200º/fan 180º.
  2. Grease and line a 22cm x 33cm traybake pan which is 5cm deep.
  3. Roughly chop your pistachio nuts and put to one side.
  4. Take two peaches, cut in half and remove the stone. Slice them (top to bottom) so you have wedges of peach about 0.5cm thick at the widest edge. Peel and de-stone the other two peaches, and chop the flesh into small pieces.
  5. Beat together the caster sugar and margarine. If you have peach syrup, you could add a drizzle here too. Beat until the mixture is light and fluffy.
  6. Add the eggs, one at a time, making sure the mixture is well beaten between each egg. Add a spoonful of the flour if the mixture starts to separate.
  7. Carefully stir in the flour and mix gently until well combined.
  8. Tip in the chopped peaches and stir.
  9. Pour the cake mix into the prepared pan and smooth out the mixture.
  10. Arrange the peach slices on the top of the cake, roughly where you want to cut the cake (so there will be a peach slice on top of each piece). Then sprinkle liberally with the chopped pistachios.
  11. Bake in the oven for 25-30 minutes (less if you know your oven runs hot) until the top is golden brown and the cake is springy to the touch.
  12. Leave to cool, then cut into pieces and enjoy! Top tip – serve with a dollop of clotted cream!
Heather Brown is a food writer, photographer and stylist. A committee member of The Guild of Food Writers, Heather runs Dorset Foodie Feed, as well as working one-to-one with clients.

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