Peach - Raspberry Almond Cake
- 800 g peach slices, drained
- 150 g butter, softened
- 3/4 cup caster sugar
- 3 eggs
- 1 1/2 cups almond meal
- 1 cup plain flour
- 1 teaspoon baking powder
- 3/4 cup thick vanilla custard
- 1 teaspoon vanilla extract
- 1/2 cup raspberries, frozen
- 1/4 cup sliced almonds
- Preheat oven to 180C/ 160C fan forced.
- Spray 18cmx28cm slice pan.
- Beat butter and sugar until light and fluffy.
- Add vanilla and eggs one at a time beating well (mixture may appear curdled that's fine).
- Stir in almond meal, flour, baking powder and custard.
- Spread mixture into prepared pan. Press peaches and raspberries into top. Sprinkle with flaked almonds.
- Bake for 50 min - 1 hour until top is golden and centre is firm to touch.
- Serve with vanilla ice-cream.
peach slices, butter, caster sugar, eggs, almond meal, flour, baking powder, thick vanilla custard, vanilla, raspberries, almonds
Taken from www.food.com/recipe/peach-raspberry-almond-cake-472922 (may not work)