WHITE PEACH CRUMBLE CAKE

 INGREDIENTS

2 white fleshed peaches, roughly diced

½ cup caster sugar

½ cup brown sugar

160 gm softened butter

2 eggs

220 gm plain flour

40 gm hazelnut meal

1 tsp baking powder

½ tsp bicarbonate of soda

2 tsp cinnamon

165 ml buttermilk

To serve: yoghurt

Hazelnut crumble:

80 gm brown sugar

40 gm plain flour

40 gm coarsely chopped hazelnuts

20 gm butter, melted

METHOD

Preheat oven to 170°C.  For hazelnut topping, combine ingredients in a bowl, then freeze until required (this stops the topping melting into the cake when it’s baked).

Beat butter and remaining sugars in an electric mixer until light and fluffy (4-5 minutes), add eggs one at a time, beating well after each addition. Stir in dry ingredients then buttermilk.  Stir in peaches, spoon into a 24cm-diameter cake tin buttered and lined on the base with baking paper. Scatter over hazelnut topping, bake until a skewer inserted withdraws clean (1¼-1½ hours). Cool in tin for 30 minutes, then on a wire rack to room temperature.

Recipe Adapted