Warm peach, pistachio and honey cake
- Published: 31 Jul 14
- Updated: 18 Mar 24
Looking for a summer cake recipe? Juicy ripe peaches are the star of this moreish peach, pistachio and honey cake. Serve warm, with a dollop of creme fraiche.
Open packet of pistachios? Take a look at our pistachio recipes for more sweet and savoury ideas.
-
Serves 8-10
-
Hands-on time 25 min, oven time 1 hour, plus 40 min cooling
Ingredients
- 225g unsalted butter, softened, plus extra for greasing
- 350g peaches, ripe but still firm, plus 2 extra, sliced, to serve
- 150g caster sugar, plus extra for dredging
- 3 large free-range eggs
- 75g orange blossom honey, plus extra for drizzling
- 225g self-raising flour
- 2 tsp baking powder
- 100g pistachios, finely ground (see tip), plus extra, roughly chopped, to scatter
- Demerara sugar to sprinkle
Method
- Heat the oven to 180°C/fan160°C/gas 4. Grease and line the sides and base of a 23cm loose-bottomed cake tin with baking paper. Halve the peaches, remove the stones, then cut into 1-2cm chunks.
- Beat the butter and caster sugar in a large bowl with an electric hand mixer until pale and fluffy. In another bowl, beat the eggs and honey, then gradually whisk into the butter and sugar mixture. Using a metal spoon, fold in the flour, baking powder and pistachios.
- Fold in the chopped peaches, then spoon into the cake tin. Level the top and sprinkle with demerara sugar. Bake for 1 hour until risen, golden and a skewer pushed into the centre comes out clean. Check the cake after 35 minutes and cover the top with foil if it’s getting too dark.
- Cool in the tin for 30-40 minutes, then remove to a cake plate. Top with sliced peaches and chopped pistachios, then drizzle with honey. The cake is great warm or cold.
- Recipe from August 2014 Issue
Nutrition
For 10
- Calories
- 437kcals
- Fat
- 26.1g (13g saturated)
- Protein
- 7.8g
- Carbohydrates
- 41.9g (24.7g sugars)
- Fibre
- 2g
- Salt
- 0.5g
delicious. tips
Grind the pistachios in a food processor or spice grinder, taking care not to over-grind; otherwise the nuts may turn oily.
The cake will keep, wrapped in baking paper and foil, for up to 3 days in a cool, dry place. Freeze (without the topping), wrapped as above, for up to 3 months. Defrost, warm in a low oven, if you like, then top.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Save recipe
-
Easy
Save recipe
Easy cake recipes
Crushed almond and lavender honey cake with crème fraîche
Sweet, chewy and soft with a crunchy, toasted nut topping...
-
Easy
Save recipe
Easy cake recipes
Salted honey cake with hazelnut brittle
Forget salted caramel – salted honey is what makes a...
-
Easy
Save recipe
Peach recipes
Peach cake with raspberry sauce and ice cream
This marvellously moist peach upside-down cake is served with cooling...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
[…] sauteed red onions, while a scant amount of white wine deepens the dimension of the savory flavors.5. Honey Cake With Peach and Pistachios from Delicious MagazineSure, traditional honey cake for Rosh Hashanah is classic and perfect. But honey cake studded with […]
[…] 5. Honey Cake With Peach and Pistachios from Delicious Magazine […]
[…] 5. Honey Cake with Peach and Pistachios from Delicious Magazine […]
I’ve baked this cake a couple of weeks ago and it’s absolutely delicious. The cake needs to be cooled down in the tin for more than the 40 minutes stated on the recipe, probably 2 or 3 hours. If you try to cut it around 40 minutes the cake is still very fragile. Both texture and flavour were better the next day. One of my new favourites!