PEACH, PINE NUT AND LAVENDER CAKE

I usually make this in a large roasting tin so you end up with more of a slab cake, but you could absolutely cook it in a large round cake tin if you prefer. Or halve the quantities and make it in a smaller cake tin or a square traybake tin.

Serves eight to 10

INGREDIENTS

8 peaches, halved and destoned

330g caster sugar

375g butter, softened Grated zest of 1 lemon 6 eggs

125g ground almonds 300g plain flour

1½ tsp baking powder 90g honey

3 tbsp fresh or dried lavender 80g pine nuts, toasted

METHOD

h Preheat the oven to 220C/200C fan/Gas 7. Grease a large roasting tin – mine is about 60x40cm. Line the tin and a baking tray with baking paper. h Put the peach halves on the tray and sprinkle with about 110g of the sugar. Bake for 15 minutes or until the peaches are caramelised on top and beginning to soften. h Remove from the oven and reduce the oven temperature to 180C/160C fan/Gas 4. h Meanwhile, put the butter, remaining sugar and lemon zest in the bowl of an electric mixer and beat until pale and fluffy. Add the eggs one at a time, beating well after each addition. h In a separate bowl, whisk together the ground almonds, flour and baking powder, then fold this into the creamed butter and sugar. Spoon the batter into the roasting tin. Arrange the peach halves on top and drizzle with the honey. Sprinkle the lavender and pine nuts over the top. h Bake for 35-40 minutes or until golden and cooked through. Leave in the tin to serve if you like, and serve warm or at room temperature.