Warm peach, pistachio and honey cake

Name: Warm peach, pistachio and honey cake
Yield: Serves 8-10
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

Published: 31 Jul 14
Updated: 18 Mar 24

Test kitchen approved

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

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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

Nutrition: per serving

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.

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Warm peach, pistachio and honey cake

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