Cook Time | 1 1/4 hours |
Servings | serves |
Ingredients
- 175 grams Butter softened
- 3/4 cup Caster Sugar
- 2 Eggs
- 2 cups Self Raising Flour sifted
- 1/2 cup Almond Meal Ground Almonds
- 1 cup Milk
- 1/2 cup Vanilla Custard
- 300 grams Peaches halved, deseeded, thinly sliced
- 1/2 cup Flaked Almonds
Ingredients
| |
Instructions
- Preheat oven to 180 degrees C/160 degrees C fan forced. Grease a 6 cm deep, 22 cm round cake pan. Line base and side with baking paper, allowing a 3 cm overhang around top.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in flour, almond meal and milk.
- Spread half the mixture into prepared pan. Top with custard. Arrange peach over custard. Spoon remaining mixture over peaches. Using spatula, smooth top. Sprinkle with almonds.
- Bake for 1 hour to 1 hour 15 minutes or until golden and a skewer inserted into the centre comes out clean (cover loosely with foil if over browning). Stand in pan for 15 minutes. Turn upright onto a wire rack to cool. Dust with icing sugar. Serve with custard.
Share this Recipe