Peach and pecan cake

Recipe provided by Charlie Fabre

Ingredients

• 1kg fresh local peaches
• 200g pecans 
• 330g plain organic flour
• 15g baking powder
• 5g salt
• 240g pomace or grape seed oil
• 400g golden caster sugar 
• 4 eggs

Method

1. Set oven at 180°C and line a 28cm tin. 
2. Cut peaches in a half moon shape and slightly chop the pecans.
3. Sift the flour, salt and baking powder.
4. Whisk oil with sugar until it dissolves the add eggs, one at a time, mixing well in between.
5. Fold the wet mixture into dry mixture and pore half the mixture into the pre-lined tin.
6. Cover with a layer of peaches and a sprinkle of chopped pecans. 
7. Pour the rest of the mixture and repeat the process.
8. Bake for 1 hour 15mins or until the top is firm and it starts to come off the edges of the tin.