If you find yourself with a whole bunch of peaches that are about to go bad, then make this delicious peach & pistachio cake. Made with browned butter for a super moist sponge and topped with fresh whipped cream, this is a perfect end to summer.
Ingredients
- 113g butter, browned
- 2 eggs
- 210g all-purpose flour
- 2 tsp baking powder
- 90g granulated sugar
- 75g brown sugar
- 1 tbsp of plain yogurt
- 340g peaches, pit removed and finely chopped (plus extra for the top)
- 20g pistachios, roughly chopped
Method
- Pre-heat the oven to 350°F. Lightly butter a 9” loaf tin and line with parchment paper.
- Using an electric mixer, beat together the brown butter and sugars. Then add in the eggs one at a time. Keep mixing until the batter is light and fluffy. Mix in the yogurt. Once done, gradually add in the flour and baking powder. Continue to mix until all the ingredients are fully incorporated.
- Turn off the electric mixer and fold in the peaches and pistachios. Transfer the batter to the lined loaf tin and spread evenly. As an optional step, add a few peach segments along the top of the cake.
- Bake in the oven for 40 – 45 minutes, or until a skewer comes out clean.
- Let cool completely, before serving with fresh whipped cream.
