Peach, polenta and pistachio cake


3 large peaches

3 large eggs

150g caster sugar

3 unwaxed limes

150g fine polenta

175g pistachio nuts, finely ground in food processor

150g slightly salted butter, melted and cooled

Put the peaches into a small saucepan, cover with boiling water and simmer for 25mins until soft. Plunge into cold water to cool. Remove the stones and blitz the peach flesh in a blender into a puree.

Preheat the oven to 180 deg. C. Grease a 23cm springform cake tin and line with baking paper.

Beat the eggs with the sugar in a bowl. Grate in the zest of 2 limes, add the polenta and pistachios and mix. Stir in the melted butter and peach puree. Pour the mixture into the cake tin and bake for approx 50 mins until a skewer inserted into the middle of the cakes comes out clean. Leave the cake to cool in the tin.

Try serving topped with natural yoghurt, peach slices, chopped pistachios, lime zest and honey.