Peach and Pistachio Cake
ready in 1 hr 15 min.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a spring-form cake tin with grease-proof paper.
Beat together the egg whites, lemon juice, a pinch of lemon zest and half the sugar to form stiff peaks. Whisk together the remaining sugar with the egg yolks. Mix the flour with the cornflour and a pinch of baking powder.
Spoon the egg white mixture on top of the egg yolk mixture, sieve the flour over the top and fold the mixture together using a large spoon.
Spoon the mixture into the cake tin, smooth the top and bake for around 35 minutes until golden brown, then leave to cool completely before slicing in half horizontally.
Meanwhile, put the amarettini or amaretti in a freezer bag and bash with a rolling pin to form small crumbs.
Gently heat the marmalade with the orange liqueur and spread approximately half of the mixture onto the bottom half of the cake. Arrange half of the peach wedges in an overlapping design, and sprinkle half of the pistachios and amarettini crumbs on top. Place the other half of the cake on top, and likewise spread with the marmalade. Arrange the peach wedges decoratively on top and garnish with the remaining crumbs and pistachios.