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Peach and Hazelnut Gateau

ingredients

serves 8
3 eggs
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
finely grated rind and juice of 1 lemon
3/4 cup (75 g) 3 oz plain flour (All purpose)
3 oz (75 g) ground haze/nuts, toasted
1 1/2 lb (700 g) medium peaches
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream

method

1. Butter and base line a 23 cm (9 inch) round cake tin, Dust with sugar and flour.

2. Place the eggs, 1 25 g (4 oz) sugar and lemon rind in a large deep bowl. Whisk vigorously until very thick and light.

3. Fold the sifted flour lightly through the mixture with 50 g (2 oz) hazlenuts; spoon into prepared tin.

4. Bake in the oven at 180°C (350°F) mark 4 for about 35 minutes, until firm to the touch. Turn out and cool on a wire rack.

5. Make a sugar syrup from the remaining sugar, 300 ml (1/2 pint) water and 30 ml (2 tbsp) lemon juice. Reserve two peaches, poach remaining skinned, sliced peaches until tender, drain.

6. Whip the fresh cream until softly stiff. Split the gateau into three, layer with the fresh whipped cream and peaches; chill. To serve, decorate with peaches and nuts.

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