Peach and pistachio croissant cake
Serves: 8-10
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Peach and pistachio croissant cake
Think of this as a summer version of bread and butter pud, with layers of buttery croissants, juicy peaches and crunchy pistachios baked in a cinnamon-spiked cream.
Serves: 8-10
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
532Kcal
Fat
39gr
Saturates
20gr
Carbs
35gr
Sugars
15gr
Fibre
3gr
Protein
10gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- oil or soft butter, to grease
- 7 croissants
- 5 peaches, halved, stoned and sliced
- 80g pistachio kernels, roughly chopped
- 300ml double cream
- 200ml milk
- 1 tsp vanilla bean paste
- 1 1⁄2 tsp ground cinnamon
- 4 medium egg yolks
- 2 tbsp demerara sugar
- 1 tbsp clear honey
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4 and grease a 23cm springform tin. Cut a large circle of baking paper, around 35cm in diameter, crumple it up then open it back out and press into the edges and sides of the tin.
- Halve the croissants horizontally and then line the base of the tin with a layer of the croissant bases. Scatter over some peach slices and some of the pistachios and repeat the layers, finishing with a layer of croissant tops. Reserve around one-third each of the peach slices and pistachios to serve.
- Put the cream, milk, vanilla and cinnamon in a pan and heat gently until just steaming. Lightly beat the egg yolks in a large jug then slowly pour these over the hot cream mixture, whisking as you go.
- Slowly pour the custard over the croissants in the springform tin, then sprinkle the demerara sugar all over the top. Place the tin on a baking tray and bake for 1 hour until the custard has set (cover the tin with kitchen foil after 40 minutes if the top is darkening too fast). Remove from the oven and leave to cool in the tin.
- To serve, heat the honey gently for 20 seconds in the microwave and then toss the reserved peach slices in the honey. Release the cake from the tin and transfer to a cake stand or plate. Pile the honeyed peach slices on top and scatter with the remaining pistachios.
