Custard, Almond and Peach Tea cake

I made this yesterday to christen my new red kitchenaid.This is posted  for Leanne. Happy cooking Leanne! :) x

125g butter, softened
1/2 cup caster sugar
1 tsp vanilla paste
2 eggs
2 cups self-raising flour, sifted
200 g almond meal (or 200 g ground almonds)
1 & 1/4 cup milk
1/2 cup thick custard (I make this first and prepare the cake mix while it cools)
2 or 3 peaches, sliced into 1/2 cm slices. (You could use other stone fruit – I have had great results with plums and have even made it with figs. Overripe fruit is great in this recipe. )
1/2 cup flaked almonds

Method

Preheat oven to 180°C/160°C fan-forced. Grease a 6cmdeep, 22cm (base) round cake pan. Line base and side with baking paper, allowing a 3cm overhang around top.

Beat butter and sugar until light and fluffy, add vanilla paste and drop speed. Add eggs, 1 at a time, beating well after each addition. Fold in flour, almonds and milk.

Spread half the mixture into prepared pan. Top with custard. Arrange peach over custard. Spoon remaining mixture over peaches.

Using a spatula, smooth top. Sprinkle with almonds and a little extra castor sugar.

Bake for 1 hour to 1 hour 15 minutes or until golden and a skewer inserted into centre comes out clean (but be aware – your custard will coat the skewer so use your intuition!)

Stand in pan for 15 minutes. Turn upright onto a wire rack to cool.

One thought on “Custard, Almond and Peach Tea cake

  1. Yay, yay, yay! That looks lots prettier than the Master Chef one I Googled last night and I can use my almond meal! Thanks so much :-)
    Got some pics for you from Flaxton Gardens, it was nice but not wow.

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