Peach, Lemon and Honey Cake

Ingredients

• 4 ripe peaches pitted and each cut into 8 wedges
• juice from 1 fresh lemon
• 2 tablespoons (30 ml) honey
• 1 tablespoon (15 ml) unsalted butter

For the cake

• Nonstick cooking spray
• 3/4 cup (180 ml) all purpose flour
• 1 teaspoon (5 ml) baking powder
• Pinch of salt
• ¾ cup (180 ml) unsalted butter, room temperature
• ¾ cup (180 ml) granulated sugar
• 2 tablespoons (30 ml) grated lemon peel
• 4 large eggs
• Powdered sugar, for dusting

Method

1. To prepare the peaches, stir all the ingredients in a heavy-based large saucepan over high heat for 5 minutes, or until the peaches soften slightly and the juices thicken. Transfer the peach mixture to a baking sheet and cool completely.
2. To make the cake, preheat the oven to 350°F (175°C). Spray a 9-inch (23 cm) springform cake pan with nonstick cooking spray and line the bottom of the pan with parchment paper.
3. Whisk the flour, baking powder, and salt in a medium bowl to blend. Set aside.
4. Using an electric mixer, beat the butter, sugar, and lemon peel in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition, then add the flour mixture and mix just until blended.
5. Transfer the batter to the prepared cake pan. Arrange the peaches in a single layer atop the cake. The peaches will sink as the cake bakes, so it is not important that they be arranged decoratively atop the cake.
6. Bake for 10 minutes, then reduce the heat to 300°F (150°C) and continue baking for a further 1 hour, or until a small metal skewer inserted into the center of the cake comes out clean and the cake is golden brown on top and beginning to pull away from the sides of the pan. Transfer the cake pan to a rack and cool for 30 minutes.
7. To serve, run a small sharp knife around the sides of the pan to loosen the cake. Remove the pan sides from the cake. Transfer the warm cake to a platter and dust with powdered sugar.