Crunchy peach and almond cake

Recipe from: 2/1/1998 12:00:00 AM

Ingredients 12
Servings 8
Time 30 min

Ingredients

  • CAKE
  • 175
    g
    self-raising flour
  • 175
    g
    butter, softened
  • 175
    g
    castor sugar
  • 100
    g
    ground almonds
  • 3
    large eggs
  • 30
    ml
    Amaretto liqueur
  • 2
    ml
    baking powder
  • 2
    large, firm peaches, peeled, stoned and chopped
  • TOPPING
  • 30
    ml
    soft brown sugar
  • 100
    g
    blanched almonds, halved to make slivers
 

Method

1 1/2 hrs
 
Set oven temperature to 160 %deg;C
CAKE:
Place all cake ingredients except the peaches in a large bowl and beat together until thick, creamy and smooth. Carefully fold in the peaches, then spoon the mixture into a greased and lined 20 cm round cake tin.
TOPPING:
Make a hollow in the centre of the cake with the back of the spoon and scatter over the sugar and almonds.
Bake in preheated oven for 1 1/2 hours or until a skewer inserted into the centre of the cake comes out cleanly.
Set aside to cool in the tin.
 

Read more on: bake
 

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