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.
