This cake is dense and buttery, with a sugary top and will quite happily sit around for days without going dry. It’s good with a cuppa but doubles up as a ‘dessert cake’ with a spoonful of Greek yoghurt or crème fraîche.
It would also be an excellent side order whilst watching the new series of The Great British Bake Off. So why not bake yourself your own show-stopper? Then you can put your feet up and watch everyone else getting in a flap with complicated recipes because this one is easy as pie.
300g butter (at room temperature)
250g golden caster sugar plus some for sprinkling
150g self-raising flour
150g ground almonds
4 or 5 ripe peaches or nectarines
Note: if you can’t get really ripe fruit you can use a tin of peach halves, or some peeled and cored ripe pears
- To prepare the peaches score a cross on the top of each one and then drop them in scalding water for a minute, then plunge them into cold water. The skins should slide off easily and you can halve them and remove the stones.
- Butter and line a deep 20cm springform tin.
- Beat together the butter and sugar until light and fluffy.
- Add the flour and almonds and the lightly beaten eggs in 2 halves, mix well. (It is a very thick cake batter, this is what stops the peaches from sinking!)
- Scrape your cake mix into the lined tin then place the peaches on top and sprinkle them with a little sugar to glaze them. Place the cake tin on a baking tray as butter might ooze out.
- Bake at 175ºc for 30 minutes, uncovered, then cover loosely with foil and bake for another 30 minutes or until a skewer comes out ‘almost clean’, make sure the top has become firm rather than wobbly.
- For best results sprinkle the cake with a little more sugar then bake uncovered for 10 minutes extra to make a sugary crust.
- Leave in the tin for 10 minutes before placing on a cooling rack.