Cardamom Peach and Hazelnut Cake

Instructions

1. Line the base of an ovenproof dish or deep loose-bottomed cake tin with baking paper.
2. Place the flaxseed and milk in a food mixer and whizz. Add the yeast and salt.
3. Remove the seeds from the pods of the cardamom and grind finely. Add to the yeast mixture with the flour. Keep whisking.
4. Melt the oil in a pan if hardened and whisk into the mixture to form a smooth batter. Switch off the mixer.
5. Roughly chop the peach into segments. Fold in the peaches and the hazelnuts into the batter.
6. Pour the batter in the baking tray. Leave to rise for a couple of hours in a warm space.
7. Preheat the oven to 180 degrees.
8. Cover the cake with foil and bake in the oven for about 30 minutes until the cake is firm in the centre.
9. Serve warm or chilled.