Pistachio and peach cake

An upside-down cake made with ground pistachios and tinned peaches – it’ll come out a lovely pale green.

I tin peach slices in juice
150g pistachio kernels (unsalted, shelled)
100g self-raising flour
2 eggs
200g butter
200g light brown sugar
Splash of milk

Grease and line a 9″ spring-form tin (or other cake tin). Butter the greaseproof at the bottom of the tin. Oven to 160 degrees.

Drain the peach slices, reserving the juice. Lay them in the base of the tin, in a circular pattern if you can be bothered (this will be the top of the cake when you turn it out).

Blitz the pistachio kernels in a blender until they are pretty fine. I ground most as fine as ground almonds and left a few bigger bits for texture.

Cream the butter and sugar together until fluffy. Beat the eggs and add half to the butter mix along with a spoonful of the flour. Mix. Add the rest of the eggs and the flour. When fully mixed in, add the pistachios and a good splash of milk. Mix.

Add enough of the reserved peach juice to loosen the cake mix. It needs to be thicker than a sponge mix, but not really dense.  I used about 1/3 of the juice in the can. Scrape the mixture into the prepared cake tin.

Bake for about an hour, until coming away at the sides of the tin. A skewer needs to come out with just a few crumbs, not any raw batter. Leave to cool in the tin for 5mins, then release and turn out upside-down onto a plate. Remove the greaseproof (carefully!) and serve the cake warm, with raspberry sorbet. Alternatively, turn out onto a wire rack and leave to cool completely.


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