Its Summertime, and what better way to celebrate that peaches are in season than making this cake!
Ingredients:
Cake:
100g natural almonds
200g raw sugar
200g butter, room temperature
˝ tsp vanilla bean paste
100g Self Raising flour
100g desiccated coconut
2 large eggs, room temperature
Topping:
4 freestone peaches
2 tbsp shredded coconut
1 tbsp caster sugar
Method:
Preheat oven to 180 degrees. Line a 22cm round cake tin with baking paper.
Put raw almonds in TM, and blitz 10 seconds, Speed 9. Set aside.
Add raw sugar to TM and blitz 3 seconds, Speed 9.
Add butter and vanilla and whisk together on Speed 4, 2 minutes.
Add almond meal, flour, and desiccated coconut together and combine for 10 seconds, Speed 3. On Speed 5, 20 seconds drop eggs one at a time onto running blades until just combined.
Lightly butter and sprinkle base of cake tin with sugar.
Cut the peaches in halves. Place 5 or 6 halves over base of cake tin.
With the remaining peaches, cut them in half again and place around the edges.
Spoon shredded coconut into the gaps. Spoon cake mixture over the top and smooth down with the back of a spoon. Bake for 40 minutes in the oven, or until a skewer comes cleanly out of the middle of the cake.
Tip: I made mine in a springform tin, and despite also lining the sides - juices from the peaches seeped out into the oven making a bit of burnt mess. Would probably line the bottom of the oven next time to catch the juices.
Source: Converted from an Anna Gare recipe, ‘West Australian” newspaper
