Peaches are a wonderful, traditional fruit for western desserts, and cardamom gives this classic recipe an exotic flavor that will make your mouth water.
- 1/4 cup corn flour
- 1 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cardamom
- 6 tablespoons butter, room temperature
- 2/3 cup brown sugar
- 1 capful vanilla extract
- 1 capful hazelnut extract
- 1 large egg
- 3/4 cup milk
- 1 cup chopped, roasted hazelnuts
- Canned peach slices, VERY well drained
- Brown sugar, sprinkled over peaches
You know the drill when making a cake: mixed wet and dry separately, then together, then add the mix-ins (in this case the hazelnuts). You don’t want to add plain eggs to the flour because you’ll get clumps of flour-glue. Be sure to cream the butter and sugar together before adding eggs, milk, and extracts because the cutter won’t mix well otherwise. When roasting the hazelnuts, stick them in the oven at 425 and take them out when the become aromatic.
Preheat your oven to 350 degrees Fahrenheit, butter a 9″ springform pan, and line the bottom with a circle of parchment paper.
Arrange the peach slices very prettily on the bottom of the pan and sprinkle with brown sugar. If you see peach juice pooling in the pan you did not drain the peaches well enough. All that peach juice will turn the center of your cake into pudding–which is great if that’s what you want; it just doesn’t look very good when you’re trying to serve the cake and your slices ooze all out of shape.
Pour the batter over the peaches, drop a couple times on the counter to work out the air bubbles, and bake for 30 minutes–until a knife comes out clean.
Wait 20 minutes for the cake to cool, remove the sides of the springform pan and turn it upside down on a pretty plate.
I garnished my cake with cranberries and a sprig of mint from my garden because the poor thing looked naked and it just wasn’t right to subject it to that kind of embarrassment.