⅓ cup honey, preferably wild flower
¼ cup unsalted butter
5 - 6 Niagara peaches, pitted and sliced into 1/4-inch wedges
1 ¼ cup all-purpose flour
2 tsp baking powder
1 tsp salt
1 ½ cups granulated sugar
1 ½ cups unsalted butter, softened
2 tsp vanilla extract
6 large eggs
1 ½ cups hazelnuts, finely ground
¾ cup almond meal
1. Preheat oven to 325ºF.
2. Heat a small saucepan over medium. Melt butter and stir in honey. Cook mixture until small bubbles begin to form, about 2 minutes.
3. Grease and flour a 9-inch springform or cake pan.
4. Place the springform or cake pan on a rimmed baking sheet lined with parchment. Beginning at the outer rim, arrange the peach slices on the bottom of the pan so they are overlapping slightly. Form concentric circles until the entire surface is covered. Pour the honey mixture over the peaches and set aside.
1. In a bowl, whisk together flour, baking powder and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, beat the sugar with butter and vanilla extract on medium speed until fluffy, about 3 minutes. Beat in eggs one at a time scraping down the sides of the mixing bowl as needed with a rubber spatula. Beat in ground hazelnuts and almond meal. Reduce speed to low and slowly add in the flour mixture. Beat on low just until combined.
3. Pour batter over peaches and smooth top. Place springform pan and rimmed baking sheet in the centre of oven and bake for 55 minutes, until the cake is golden brown and a toothpick inserted into the centre comes out clean. With the cake still in the pan, set on a cooling rack for about 15 minutes.
4. To flip the cake, spring the pan open. Place a plate or tray upside down over the cake. Slide one hand under the cake pan and while gripping both the plate and the cake pan swiftly flip upside-down onto the plate. Lift the bottom of the spring form.
Source and Credits
Recipe courtesy of Michelle Rabin