I like to use blanched hazelnuts to keep the cake light in colour, but unskinned work just as well, if that’s what you have: the colour of the cake will just be darker. The cake tastes great when it is still slightly warm, but it’s also fine at room temperature. It will keep for a day, in an airtight container, but (as with all cakes made with hazelnuts, which tend to dry out quickly) not much longer.
sunflower oil 2 tsp
peaches 2 large, stones removed, sliced into 1½cm-wide wedges (340g)
caster sugar 320g
blanched hazelnuts 125g
unsalted butter 200g, at room temperature
eggs 3 large, beaten
plain flour 125g
baking powder 1½ tsp
salt ⅛ tsp
Preheat the oven to 170C fan/gas mark 4½. Line a 24cm round springform cake tin with parchment paper and brush with the oil.
Place the peaches in a medium