100g/4 oz caster (superfine) sugar
75 g/6 oz plain (all-purpose) flour
A pinch of salt For the filling and decoration:
100 g/14 oz/1 large can peaches in syrup
450 ml/2 cups double (heavy) cream
50 g/2 oz caster (superfine) sugar
A few drops of vanilla essence (extract)
100 g/4 oz/1 cup hazelnuts, chopped
100 g/4 oz seedless (pitless) grapes
A sprig of fresh mint
Beat together the eggs and sugar until
the mixture is thick and pale and trails off the whisk in ribbons.
Sift in the flour and salt and fold in gently until combined. Spoon
into a greased and lined 20 cm/8 in springform cake tin (pan) and bake
in a preheated oven at 180°C/ 350°F/gas mark 4 for 30 minutes until a
skewer inserted in the centre comes out clean. Leave to cool in the
tin for 5 minutes, then turn out on to a wire rack to finish cooling.
Cut the cake in half horizontally.
Drain the peaches and reserve 90 ml/6 tbsp of the syrup. Thinly slice
half the peaches and chop the remainder. Whip the cream with the sugar
and vanilla essence until thick. Spread half the cream over the bottom
layer of the cake, sprinkle with the chopped peaches and replace the
top of the cake. Spread the remaining cream round the sides and over
the top of the cake. Press the chopped nuts round the sides. Arrange
the sliced peaches around the edge of the top of the cake and the
grapes in the centre. Decorate with a sprig of mint.