Name: Peach and almond cake
Cook time: 60 min
Total time: 60 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 180.00 g butter softened; 200.00 ml brown sugar soft; 3.00 eggs extra-large, whisked; 300.00 ml flour self-raising; 5.00 ml Baking powder; 50.00 g almonds ground; 2.00 yellow cling peaches peeled, stoned and sliced; 100.00 ml cottage cheese smooth; 50.00 ml butter soft; 5.00 ml vanilla essence; 15.00 ml lemon zest only; 500.00 ml castor sugar; 65.00 ml icing sugar

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Ingredients (13)

CAKE

180.00 g	butter — softened
200.00 ml	brown sugar — soft
3.00	eggs — extra-large, whisked
300.00 ml	flour — self-raising
5.00 ml	Baking powder
50.00 g	almonds — ground
2.00	yellow cling peaches — peeled, stoned and sliced

ICING

100.00 ml	cottage cheese — smooth
50.00 ml	butter — soft
5.00 ml	vanilla — essence
15.00 ml	lemon — zest only
500.00 ml	castor sugar
65.00 ml	icing sugar

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Method:

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.