PEACH, SAFFRON AND PISTACHIO CAKE

Serves 6- 8.

You will need:

50g (2oz) butter 175g (6oz) brown sugar 6 peaches, halved and stones removed 200g (7oz) plain flour 1 teaspoon baking powder ¼ teaspoon bread soda ¼ teaspoon salt 2 eggs 200ml (7fl oz) buttermilk A pinch of saffron strands 75ml (3fl oz) sunflower oil 50g (2oz) unsalted pistachios, roughly chopped Softly whipped cream or creme fraiche, to serve

Preheat the oven to 180°C, 350°F, Gas 4.

Melt the butter in an ovenproof frying pan that has a diameter across the top of about 26cm (10in). Stir in 50g (2oz) of the brown sugar and cook it on a gentle heat for 2-3 minutes. Arrange the peach halves in the pan, in a single layer, with the cut-side down, (these will be the top of the cake) and continue to cook for 2-3 minutes, until the peaches are juicy in the pan. Remove the pan from the heat and set it aside.

Sift the plain flour, the baking powder, and the bread soda into a bowl, then mix in the salt. In a measuring jug, or a small bowl, whisk the eggs and add the remaining 125g (4oz) of brown sugar, the buttermilk, the pinch of saffron strands and the sunflower oil, and mix well.

Next, whisk in the plain flour, baking powder, bread soda and salt mixture until everything has combined to form a batter. Carefully pour the mixture over the peaches so as not to disturb their arrangement. Bake in the preheated oven for 30 minutes, or until the cake feels set in the centre.

Remove the cake from the oven and allow it to cool for just 2 minutes in the pan before turning it out onto a serving plate and scattering the roughly chopped unsalted pistachios over the top.

Serve warm or at room temperature, with some softly whipped cream or a blob of creme fraiche, whichever you’re using.