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Warm peach and almond dessert cake

  • 0:10 Prep
  • 0:55 Cook
  • 12 Servings


  • 400g tub peach slices in juice, drained
  • 150g butter, softened
  • 3/4 cup caster sugar
  • 3 eggs, lightly beaten
  • 1 1/2 cups almond meal (ground almonds)
  • 1 cup plain flour
  • 3/4 cup thick vanilla custard
  • 3/4 cup frozen raspberries
  • 1/3 cup flaked almonds
  • Icing sugar mixture, to serve


  • 1
    Preheat oven to 180C/160C fan-forced. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Place peaches on a plate lined with paper towel. Pat dry.
  • 2
    Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may appear curdled). Stir in almond meal, flour and custard.
  • 3
    Spread mixture into prepared pan. Press peaches and raspberries into top. Sprinkle with almonds. Bake for 40 minutes or until top is golden and centre is just firm to touch. Cool in pan for 15 minutes. Serve warm dusted with icing sugar.

Source: taste.com.au


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