Peach & Pine Nut Cake

• 12 tablespoons unsalted butter, softened
• 1 1/2 cups white spelt flour, sifted
• 3 large free range eggs
• 1 teaspoon baking powder
• 1/2 cup maple syrup
• 1/3 cup Greek-style yogurt
• 2 tablespoons unwaxed lemon zest, finely grated
• 1/2 cup pine nuts
• 3 peaches, halved, pitted and sliced

1. Preheat the oven to 325F.
2. Grease and line a 10-inch loose-bottomed cake pan.
3. In a large mixing bowl, cream the butter until pale and fluffy with an electric mixer.
4. Add 2-3 tablespoons of the flour and beat in the eggs, one at a time.
5. Continue to beat until you have a light, fluffy mixture (if it looks as if its curdling, add another tablespoon of flour).
6. Add the remaining flour, the baking powder, maple syrup, yogurt, lemon zest and 1/3 cup of the pine nuts.
7. Gently fold in until thoroughly combined.
8. Scrape into the prepared pan, level the top with the back of a spoon or an offset spatula and place the peach slices over the mixture.
9. Scatter with the remaining pine nuts and bake in the oven for 1 hour or until a skewer inserted into the center of the cake comes out clean.
10. Remove from the oven and leave to cool in the pan for at least 10 minutes before carefully turning out onto a wire rack to finish cooling.
11. A slice is lovely on its own or with a spoonful of creme fraiche.

unsalted butter, white spelt flour, range eggs, baking powder, maple syrup, yogurt, lemon zest, pine nuts, peaches

Taken from www.foodrepublic.com/recipes/peach-pine-nut-cake-recipe/ (may not work)