This is such a wonderful cake that's made even more brilliant by the addition of pine nuts! A slice is lovely on its own or with a spoonful of creme fraiche!
From Amber: "When I was young, we grew many varieties of peaches at home, and I would climb up the trees and stealthem just before they were ripe, which got me into such trouble (quite right, too)—much to my dismay.A great peach has the ability to stop me in my tracks as I get lost in the juicy, sweet flesh. It is definitely oneof my favorite fruits, especially when it has been freshly picked, warm and sweet from the sun."
Love, Bake, Nourish by Amber Rose © 2014 Kyle Books, and the photographs © Ali Allen
12 tablespoons unsalted butter, softened
1 1/2 cups white spelt flour, sifted
3 large free-range eggs
1 teaspoon baking powder
1/2 cup maple syrup
⅓ cup Greek-style yogurt
2 tablespoons finely grated unwaxed lemon zest
1/2 cup pine nuts
3 peaches, halved, pitted and sliced
- Preheat the oven to 325°F. Grease and line a 10-inch loose-bottomed cake pan.
- In a large mixing bowl, cream the butter until pale and fluffy with an electric mixer. Add 2–3 tablespoonsof the flour and beat in the eggs, one at a time. Continue to beat until you have a light, fluffy mixture (if itlooks as if it’s curdling, add another tablespoon of flour). Add the remaining flour, the baking powder, maplesyrup, yogurt, lemon zest and ⅓ cup of the pine nuts. Gently fold in until thoroughly combined.
- Scrape into the prepared pan, level the top with the back of a spoon or an offset spatula, and place the peachslices over the mixture. Scatter with the remaining pine nuts and bake in the oven for 1 hour or until a skewer inserted into the center of the cake comes out clean.
- Remove from the oven and leave to cool in thepan for at least 10 minutes before carefully turning out onto a wire rack to finish cooling.
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