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Peach and almond cake

Recipe from: 2/29/1996 12:00:00 AM
Ingredients 15
Servings 0


  • CAKE
  • 180
    butter, softened
  • 200
    soft brown sugar
  • 3
    extra-;large eggs, whisked
  • 300
    self-;raising flour
  • 5
    baking powder
  • 50
    ground almonds
  • 2
    yellow cling peaches, stoned, peeled and diced
  • 100
    smooth cottage cheese
  • 50
    soft butter
  • 5
    vanilla essence
  • 15
    grated lemon rind
  • 500
    castor sugar
  • 65
    icing sugar


50‑60 minutes
Preheat the oven to 180 °C (350 °F). Spray a 20 cm oven pan with non-stick spray and line the base with wax paper. Dust with a little cake flour. Beat the butter until light and creamy and add small quantities of sugar at a time while beating continuously. Add small quantities of the eggs while continuing to beat the mixture. Sift in the self-raising flour and baking powder and fold in. Add the almonds and peaches and fold in. Turn into the prepared tin and bake for 50 to 60 minutes or until done. The cake is done when a testing skewer comes out clean. Cover the cake with aluminium foil if it turns too dark on top before it's ready to come out of the oven. Turn the cake out onto a wire rack and leave to cool completely. Beat the cottage cheese and butter together until blended. Add the vanilla essence and lemon rind and mix. Add small quantities of the castor sugar while beating continuously. Sift in the icing sugar and mix. Cover the entire cake with the icing. Makes a medium-sized cake.

Read more on: bake  |  fruit

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