September 8, 2012
This one’s from Nigel Slater who knows a thing or two about good cake. A delicious, almond sponge moistened with peaches and spiked with blueberries. As you’d expect, nectarines work perfectly well if peaches aren’t around and if you can’t get hold of blueberries, I’d wager raspberries work a treat. It’s that kind of cake. One thing though, this is definitely one of those cakes that tastes better the second day. Think of it as character building…..
Nigel Slater’s blueberry and peach cake
175gr golden caster sugar
200gr ripe peaches or nectarines
2 large eggs
175g self-raising flour
100g ground almonds
1 tsp grated orange zest
a few drops of vanilla extract
Nigel uses a lined loose-bottomed 20 cm cake tin but I take the easier way out with a greased silicone mould. Dunnes have them for about a fiver. Set the oven to 170C/gas mark 4 and get on with things.
Halve, stone and roughly chop the peaches or nectarines and set aside. Wash and sort through the blueberries removing any remaining stalks.
Cream the butter and sugar together until pale and fluffy. Add one of the eggs and continue beating then add a tablespoon of flour. Beat in the second egg. Mix the flour and almonds together then add to the mixture in 2 or 3 different lots then finally beat in the orange zest and vanilla. Stir in the chopped peaches and blueberries and a splash of milk (Nigel doesn’t do this but I find it helps to moisten things).
Scrape the mixture into the cake tin then bake for 1 hour and 10 minutes. Test with a skewer or sharp knife – if it comes out relatively clean, then the cake is done. Leave the cake to cool for about 10 minutes in the tin then loosen the edges with a palette knife and turn it onto a plate. I decorated with blueberries and icing sugar but it’s up to you.
A blob of mascarpone or Greek yogurt is delicious on the side if you want to serve this for dessert but really it’s an afternoon tea kind of cake. But don’t let that put you off – 11pm is still technically after noon 😉