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Olia Hercules' peach, cherry and almond cake with elderflower drizzle
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Apricots and nectarines work just as well as peaches in this recipe, as do raspberries. A slice of this cake and a glass of chilled prosecco whisper ‘seize the summer’ like nothing else.
120g unsalted butter, softened, plus extra for greasing
100g light brown soft sugar
3 eggs, lightly beaten
1 tsp vanilla bean paste
1 lemon, zest and juice
150g plain flour
1½ tsp baking powder
100g ground almonds
300g peaches, stoned and halved
200g cherries, pitted and halved
80ml elderflower cordial
1. Preheat the oven to 180˚C, gas mark 4; grease and line an 18cm x 28cm baking tin with parchment. Using electric beaters, beat the butter and sugar until fl uffy. Gradually add the egg, vanilla paste and lemon zest. Do not panic if the mixture curdles; adding the fl our will solve the problem.
2. Mix the fl our with the baking powder and a pinch of salt, and fold through the mix. Then gently fold in the ground almonds.
3. Scrape the batter into the tin and arrange the fruit over the top. Bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. 4 Heat the lemon juice and elderfl ower cordial in a pan and pour over the cake. Serve sliced on its own or with a dollop of natural yogurt.
This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2016.