Method

For the cake:

Preheat oven to 160°C with the fan on.

Line a springform tin, base and sides, with baking paper. 

In a small bowl, whisk flour, baking powder, Natural Herbs & Spices Cinnamon and Salt together well.

Set aside.

Using a stand mixer fitted with a whisk attachment, add the eggs. 

Beat until well aerated and then pour the sugar in very slowly while the mixer is running.

Once all the sugar has been added, whip on medium high speed for 6-7 minutes until triple the volume, fluffy and white in colour. 

While the mixer is going, place butter and milk in a small saucepan.

Bring to a simmer. 

When the egg mixture is ready add the dry ingredients and vanilla. 

Mix briefly until almost incorporated. 

With the mixture on low speed, pour the warm milk mixture in and mix until combined. 

Pour cake batter into the prepared baking tin. 

Place on a baking tray.

Bake for 30-40 minutes until golden and a cake tester or toothpick inserted into the centre comes out clean.

Once cool enough to handle, remove from the tin and place on a wire rack to cool. 

The cake can be made up to 3 days in advance. 

For the peaches:

Wash and dry the peaches. 

Cut them into chunky slices and place in a bowl. 

Sprinkle with sugar and Natural Herbs & Spices Cinnamon.

Pour over the lemon juice and brandy.

Mix well.

Allow the peaches a few hours to macerate, mixing occasionally.

Peaches can be prepared the night before.

For the whipping cream:

Using a handheld or stand mixer fitted with a whisk attachment, whip the cream and sugar together on medium high speed. 

Whip until nice soft peaks form and the cream just holds its shape. 

To assemble:

Slice the cake into little cubes. 

Using a trifle dish or any glass bowl so you can see the layers, begin with a layer of cake pieces. 

Spoon over half the peaches and their juices. 

Dollop over half the whipped cream. 

Repeat the layers once more, making sure to pour all the macerated peach juices onto the cake. 

Finish the top layer of whipped cream with a dusting of cinnamon.

Scatter with chopped pistachios.

Refrigerate for at least 2 hours before serving to allow the flavours to meld.