I like to use blanched hazelnuts to keep the cake light in colour, but unskinned work just as well, if that’s what you have: the colour of the cake will just be darker. The cake tastes great when it is still slightly warm, but it’s also fine at room temperature. It will keep for a day, in an airtight container, but (as with all cakes made with hazelnuts, which tend to dry out quickly) not much longer.
sunflower oil 2 tsp
peaches 2 large, stones removed, sliced into 1½cm-wide wedges (340g)
caster sugar 320g
blanched hazelnuts 125g
unsalted butter 200g, at room temperature
eggs 3 large, beaten
plain flour 125g
baking powder 1½ tsp
salt ⅛ tsp
Preheat the oven to 170C fan/gas mark 4½. Line a 24cm round springform cake tin with parchment paper and brush with the oil.
Place the peaches in a medium bowl with 150g of the raspberries and 1 tablespoon of sugar. Mix together and set aside.
Blitz the hazelnuts in a food processor for under a minute, until roughly ground. Set aside.
Put the remaining sugar into the bowl of a free-standing mixer with the butter. Beat until smooth and well combined, then gradually add the eggs, until incorporated. Add the ground hazelnuts, flour, baking powder and salt, and continue to mix until smooth. Pour the batter into the cake tin and arrange the peach slices and raspberries randomly on top. Bake for 70–80 minutes, covering the cake with tin foil after 30 minutes so that it does not take on too much colour.
Remove from the oven and set aside to cool slightly before releasing the cake from its tin. Place the remaining 50g of raspberries on top of the cake, in the middle, and serve.
From Simple by Yotam Ottolenghi (Ebury, £27)