This cake is a variation of a birthday cake featured by one of my favourite bloggers, Frugal Feeding and she got it from the BBC’s Good Food website. The original cake was raspberry and amaretti but since I’m not a huge lover of raspberries I thought I would see how it worked with peaches. I was pleasantly pleased with the result.
It is a deceptively simple recipe but one that I’m sure would impress even the most particular of dinner party guests. You could always serve it with a homemade raspberry coule to work the whole Peach Melba thing.
175g caster sugar
140g SR Flour
85g ground almonds
140g amaretti biscuits, crushed
250g peaches (this is the amount of fruit left when a tin of peaches is drained)put
- Beat together the butter, sugar, eggs, flour and ground almonds until you have a smooth batter.
- Put half of the mixture into a greased and lined 8 inch loose bottomed cake tin.
- Place the peaches over the mixture and add half the crushed amaretti.
- Dollop the remaining batter over the surface and spread out as best you can.
- Add the remaining amaretti and place in a preheated oven (140 C Fan / 160 C) for 1 hour or until a skewer comes out clean when inserted into the centre of the cake.
- Leave in the tin to cool a little then carefully remove from the tin.
- Serve hot or cold.