Ingredients

The following ingredients have 12 Servings
  • 1 cup unsalted butter
  • 1 1/2 cups light brown sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 1/2 cups + 1 1/2 Tbsp self-raising flour
  • 1/3 cup + 1 Tbsp ground almonds
  • 1/4 tsp salt (omit if you used salted butter)
  • 2 fresh peaches (ripe, but firm, cut into 12 large wedges (peeled or not, as you like))
  • 3 1/2 oz. fresh raspberries
  • 1/4 cup flaked almonds
  • Icing/Confectioners' sugar

Instruction

  • Line a 7x11-inch baking pan with parchment paper and set aside. (Alternately, you could use a 9x9-inch baking pan. As cake will be a bit thinner, expect baking time to be a bit less, so adjust accordingly.)
  • Preheat oven to 355 F.
  • Prepare your peach wedges by cutting 6 generous wedges from each peach and set aside.
  • On the stovetop, melt the butter in a medium saucepan over medium heat. Remove from heat and allow to cool for 5 minutes. Add the sugar, vanilla and eggs and beat with a wooden spoon until smooth. Stir in the flour, ground almonds and salt.
  • Pour the batter into the prepared baking pan. Lay the peach slices on top 3 wide and 4 long, so that each finished piece of cake with have a full peach slice on top. Scatter the raspberries over-top, then sprinkle with flaked almonds.
  • Bake in preheated oven for 40 minutes, then loosely cover top with a piece of aluminum foil. Bake a further 15-20 minutes, or until a tested comes out clean. Cool in the pan for 20 minutes, then lift out onto a cooling rack.
  • When mostly cooled, cut into 12 squares, dividing the cake into thirds from the short end and quarters along the longer side.
  • Enjoy slightly warm or allow to cool completely. Serve dusted with icing sugar.