You can change the topping and spices in this torte to whatever is on hand. Other delicious toppings include glace pineapple and macadamia nuts, citrus peel and walnuts, or hazelnut and glace ginger. If using a different topping, omit the rosewater.

Ingredients

• ¼ cup sugar
• ¾ cup warm water
• 2 tsp dried yeast
• 50 grams butter, melted
• 1 egg
• 1 tblsp rosewater
• grated rind 1 lemon
• 2 cups flour
• ½ tsp salt

Topping

• 70 gram packet pistachio nuts, chopped
• 4-5 glace peaches, diced
• ¼ cup caster sugar
• 2 tblsp flour
• 25 grams butter, melted

Spice Blend

• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground cardamom

Method

1. In a large bowl, stir together 1 tsp of the sugar with the water and yeast. Stand for about 10 minutes until the mixture is frothy and the yeast dissolved.
2. Beat in the remaining sugar, melted butter, egg, rosewater and lemon rind.
3. Sift the flour, 1 tsp spice blend and salt together, and mix into the yeast mixture. The dough should be fairly sticky - add a little more water if not.
4. With a floured hand, press the sticky dough into a greased and lined 23-24cm loose-bottom, round cake tin.
5. To make the topping, toss together the pistachio nuts, peaches, sugar, flour and butter. Scatter the mixture over the dough and set in a warm place for about 40 minutes or until dough has doubled in bulk.
6. Bake at 190ºC for about 35 minutes or until the centre of the cake is firm to the touch. Remove from the oven, stand for 10 minutes before releasing from the tin. Serve warm with butter for spreading.

Spice Blend

1. Mix together the spices. You will need 1 tsp for this recipe; keep the remainder in an airtight jar for later use.

Cooks Tips

- If you can't find glace peaches in your local deli, use ½ cup of mixed peel. - To make individual cakes, use muffin tins and bake for 15-18 minutes.