Left­over cake re­frig­er­ates well cov­ered in cling­film, but bring it to room tem­per­a­ture to serve. You can add yo­ghurt and top­ping to in­di­vid­ual slices just be­fore serv­ing.

Red - - LIVING -

SERVES: 8-10 PREPA­RA­TION TIME: 15 min­utes

COOK­ING TIME: 1 hour 15 min­utes 3 peaches

3 large eggs

200g caster sugar

3 un­waxed limes

150g fine po­lenta

175g pis­ta­chio nuts, finely blitzed in a food pro­ces­sor

150g salted but­ter, melted and cooled slightly, plus ex­tra for greas­ing For the top­ping:

1 peach

150ml Greek yo­ghurt

25g pis­ta­chio nuts, roughly chopped 2 tbsp clear honey

1 Put the peaches into a small saucepan, cover with boil­ing wa­ter and sim­mer for around 25 min­utes, or un­til soft. Drain, then im­me­di­ately plunge the peaches into cold wa­ter to cool them. Re­move the stones, drain any ex­cess wa­ter, then blitz the flesh in a blender un­til smooth.

2 Pre­heat the oven to 180°C/gas mark 4. Grease a 23cm spring­form cake tin and line it with bak­ing pa­per. Beat the eggs and sugar to­gether in a bowl. Finely grate the zest of two and a half limes di­rectly into the bowl. Add the po­lenta and pis­ta­chios, then mix well. Stir in the cooled melted but­ter and the peach purée. Pour the mix­ture into the pre­pared cake tin and bake for 45 to 50 min­utes, or un­til a skewer in­serted into the cen­tre of the cake comes out clean. Leave the cake to cool com­pletely in the tin or overnight.

3 Re­move the cake from the tin and place it on a serv­ing plate. Pre­pare the top­ping just be­fore you are ready to serve. Spread the Greek yo­ghurt straight from the fridge over the sur­face of the cake. Al­ter­na­tively, if you’re not go­ing to eat the whole cake in one sit­ting, you can slice the cake into por­tions and top each slice in­di­vid­u­ally.

4 Slice the peach and ar­range on top of the yo­ghurt. Scat­ter over the pis­ta­chios and finely grate zest of the re­main­ing half lime over the top. Driz­zle over the honey and serve im­me­di­ately. Recipes taken from Feasts by Sab­rina Ghay­our (Mitchell Bea­z­ley, £20)

Peach, lime and pis­ta­chio po­lenta cake

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