A vague attempt at being healthy…

It’s the holidays so, when I’m not off gallivanting (I love that word!) with friends and family, I’m sitting around the house doing…. well…. nothing really.  I know there’s lots of jobs that need doing around the house and, despite my pronouncements at the beginning of the holiday that I was going to get everything done and then relax, it appears that I’m not very good at finding the motivation to do anything when it’s not been planned in advance!

All this sitting around on my bottom reading blogs and watching, quite frankly rubbish, TV is not doing my waistline any good at all!  I’m also spending far too much time in the kitchen, experimenting.  Some have been successes and I’ll put those on here soon, others have been slight disasters.  I’m off to see my sisters and their families this weekend and, of course, I want to take something nice with me.  They’re complete exercise freaks, so it has to be vaguely healthy!  I’ve got some peaches in the fruit bowl that are beginning to look slightly sorry for themselves and definitely need eating before I go as my husband is not a big fan.

I’ve experimenting a lot with fruit and nut combinations.  I think this a result of stealing my dad’s chocolate when I was younger; he’s a big fan of Cadbury’s Fruit and Nut bars.  So today, I give you, Peach and Hazelnut upside-down loaf.

You will need:

  • 20g demerara sugar
  • 2 peaches
  • 125g butter
  • 185g caster sugar
  • 2 medium eggs
  • 250g self raising flour, sifted
  • 35g chopped roasted hazelnuts
Preheat the oven to 180°C/ 350°F and grease a loaf tin.  Grease it as though your life depended on it, don’t think I’m joking here folks; I’ve had too many disasters recently where food has got stuck to the pan!
Sprinkle the demerara sugar across the base of the pan and shake it about until it’s well covered.  Lay a row of sliced peaches across the base of the pan as shown in the picture above.   If you’re using slightly smaller peaches you might get two rows side by side; mine wouldn’t quite fit.
In a large bowl combine the butter and caster sugar until they are creamy.  Add the eggs one at a time and then the flour and hazelnuts.  The mixture will look fairly dry at this point but don’t worry. Chop the remaining peaches and add to the mixture, stirring gently as you don’t want them to break up too much.
Carefully spoon the mixture carefully into the loaf tin trying not to disturb the peaches.  Gently tap the bottom of the tin on the work surface and smooth the top.  Place in the oven for 50 minutes or until a skewer inserted into the middle of the cake comes out clean.
Place the tin upside-down on a wire cooling rack and leave the cake inside the tin to cool.  Gravity is your friend here, it’s going to help the peaches to peel away from the bottom of the tin.
Beautiful on a summer’s afternoon with a bit of ice-cream.
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