3 large eggs
200 g caster sugar
3 unwaxed lime s
150 g fine polenta
175 g pistachios, finely blitzed in a food processor or mini chopper
150 g salted butter, melted, cooled slightly, plus extra for greasing
For the topping
150 ml Greek yoghurt
25 g pistachios, roughly chopped
2 Tbsp honey
- Put the 3 peaches into a small saucepan, cover with boiling water and simmer for about 25 minutes, or until soft. Drain, then immediately plunge the peaches into cold water to cool them. Remove the stones, drain any excess water, then blitz the flesh in a blender until smooth.
- Preheat the oven to 180°C (160°C fan), Gas Mark 4. Grease a 23cm springform cake tin and line it with baking paper. Beat the eggs and sugar together in a bowl. Finely grate the zest of 2½ of the limes directly into the bowl. Add the polenta and blitzed pistachios, then mix well. Stir in the cooled melted butter and, lastly, the peach purée. Pour the mixture into the prepared cake tin and bake for 45–50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool completely in the tin or overnight.
- Remove the cake from the tin and place it on a serving plate. Prepare the topping just before you are ready to serve. Spread the Greek yogurt straight from the refrigerator over the surface of the cake. Alternatively if you’re not going to eat the whole cake in one sitting you can slice the cake into portions and top each slice individually – see Tip.
- Slice the peach and arrange on top of the yogurt. Scatter over the pistachios and finely grate the zest of the remaining lime half over the top. Drizzle over the honey and serve immediately.