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. Why don’t you bake your own show-stopper?
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.