A Peach of a Cake – Hazelnut Cake With Peach and Cinnamon Filling

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I have one truly great neighbour, not only is he a special person but in the summer I can hear him call me outside the kitchen almost every evening when he comes down from his vegetable patch and unloads zucchini, cucumbers, apricots, plums, tomatoes whatever is being harvested at the moment. Inundated is the word that comes to my mind certain evenings but who am I to say no, I love it and appreciate his generosity. The peaches I made this cake with on the other hand I have ‘stolen’ all by myself; they grow on a tree next to where I park my car and this year there are branches reaching over the fence so I felt I had the right to pick the ripe peaches off before they fell down. I touched them up every single time I used the car to be sure that I didn’t miss the right moment…

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This cake is a little bit more fussy than the ones I usually post because I used a freshly made instant jam for the filling but you can use any nice, fruity jam you want if you don’t have the fruit at hand or the time to make it. If you do have the time and possibility, it is definitely worth the effort to make the filling yourself.

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500 g/1,1 lb ripe peaches
3 tbs sugar
1 good pinch of ground cinnamon
1 tbs cornstarch/cornflour

3 eggs
175 g/  6,2 oz sugar
3 full tbs milk
150 g/ 5,3 oz butter
100 g/ 3,5 oz toasted hazelnuts, finely chopped or quickly run in a blender
180 g/ 6,3 oz flour
120 g/ 4,2 oz farro or wholewheat flour (you can use only normal AP flour if you prefer that)
1 tsp baking powder

   Start with the filling: peel and cut the peaches into small pieces. If the peaches are ripe, it is usually easy to peel them, if not dip them in boiling water for 30 seconds and then the skin will slide off easily.
Put the peaches in a small pan together with sugar and cinnamon and bring to the boil, then let it simmer for 4-5 minutes. If it gets watery you add the cornstarch/cornflour to make the ‘jam’ a bit denser.
   While the filling cools down you start on the cake. Whisk egg and sugar white and fluffy and then add the milk and the butter you have previously melted and mix well. Add the dry ingredients and quickly stir the batter until it is smooth.
   Fill a greased and breaded cake tin (I used a 20-22 cm/  one) with 2/3 of the batter, then put a layer of  peach filling on top and cover it all with the rest of the cake batter. Bake in a pre-heated oven (175°C/350°F) for around 30-40 minutes. Let it get cool before cutting any slices.

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