This recipe was a bit of an experimental recipe I devised after watching The Great British Bake Off. I love the colours and the slight pepperyness that the pistachios bring to the sponge.
Start by beating the butter and sugar until light and fluffy.
Add the eggs one at a time until fully combined
Sift the flours into a separate bowl and add the ground pistachios.
measure out the milk in a jug and add the vanilla to it.
Add 1/3 of the flour to the batter, beat until combined.
Add 1/3 of the milk and beat again.
Add another 1/3 of the flour, then another 1/3 of the milk, then the last of the flour, then the last of the milk, beating well between additions.
Chop the flat peaches into rings.
Grease a 12 hole muffin tin and lay a peach ring in the bottom, then pop a raspberry in the middle of each peach ring. If the peach rings are slightly too big cut them and overlap (see picture)
Pour the cake batter over the peach rings, about two thirds of the way up.
Cook at 180C for 20.25 minutes, or until a skewer comes out clean.
To get them out of the tin simply run a knife alonge the edge of each cake, then pop a cooling rack on top and flip it over. Give it a bash if it is being stubborn but the juices from the peaches should make them slide out quite easily.
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