Peach, raspberry, almond & fennel seed cake
Author: Anna Hedworth
Serves: 4
Ingredients
- 2 peaches, stoned and cut into wedges
- 150g raspberries
- 1tsp fennel seeds, crushed
- 300g caster sugar, plus 1tbsp
- 200g salted butter
- 1tsp vanilla extract
- 3 eggs
- 1tbsp Greek yoghurt
- 125g ground almonds
- 125g plain flour
- 1½tsp baking powder
- 2tbsp demerara sugar
Method
- Peachy, soft, downy orbs, laid out in a single layer, a precious cargo destined for delicious things. The amount of fruit coming in the back door during the summer months is quite ridiculous. It’s crazy that we work for so many months of the year with so little fresh fruit available all winter, and then, when it all comes at once, I panic that we are not rotating through all the different varieties or changing the menu often enough, and literally every dish can’t be a summer fruit, or can it?
- It is in part why we try to pickle, preserve and freeze as much of the glut of fruit as we can, so later down the line in the depths of February we have something to find delight in.
- Preheat the oven to 170C fan/190C/Gas 5 and line a 23cm cake tin. Put the peaches and raspberries in a bowl with the fennel seeds and the tablespoon of sugar, then mix to incorporate.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add the vanilla, eggs and yoghurt and stir to combine. Add the almonds, flour and baking powder and mix to a thick batter. Scrape into the lined cake tin, level the surface, top with the fruit and sprinkle over the demerara.
- Bake for about 1 hour 10 minutes; check it after 45 and cover if the top is very brown. Serve with crème fraîche or double cream and more fresh raspberries.
