Am Back….with a Peach and Almond Cake
  • 2tbsp SugarDemerara
  • 25g almondsflaked
  • 400g can peachhalves drained (original recipe lists apricots)
  • 225g butter(I used Amul )
  • 225g caster sugar
  • 4 eggsmedium
  • 200g self-raising flours
  • 25g ground almonds
  • xbdtsp almondessence
  • 50g Tutti-Frutti(original recipe lists chopped dried apricots)
  • 3tbsp honeyclear
  • 3tbsp almondsroughly chopped , toasted (I used almond flakes)
  1. ~1/2 cup pitted halved cherries (not listed in the original recipe)
  2. Preheat oven to 180oC.
  3. Line a 8 inch square pan with parchment paper or grease with baking spray (am armed now with both these baking must havesJ).
  4. Sprinkle sugar and flaked almonds uniformly in the pan. Then arrange the peach halves, cut side down.
  5. Arrange the cherries in between the peach halves.
  6. Cream the butter and sugar together in a bowl till light and fluffy.
  7. Gradually beat the eggs into the butter mixture, adding a spoonful of flour after each addition of egg.
  8. When all the eggs have been added, stir in the remaining flour and ground almonds and mix properly.
  9. Add the almond essence and Tutti Frutti and stir well.
  10. Spoon the mixture into the pan taking care not to dislodge the peaches.
  11. Bake in the preheated oven for 1 hour, or until golden and firm to touch (it took about ~ 55 mins for me)
  12. Remove from oven and allow to cool slightly for ~ 15-20 mins.
  13. Turn out carefully, discard the lining paper and transfer to a serving dish.
  14. Pour the honey on top of the cake, sprinkle the toasted almond flakes and serve.