Caramelised Peach and Almond Cake. This sticky peach and almond cake takes its inspiration from the wonderful flavours of Provence.
1 tablespoon butter
2 tablespoons orange blossom honey
2 tablespoons light brown muscovado sugar
2 ripe peaches (225g), or canned peaches if out of season
115g softened butter
115g light brown muscovado sugar
85g ground almonds
25g plain flour
½ teaspoon baking powder
¼ teaspoon French almond extract
¼ teaspoon orange extract
Pre heat the oven 180°C / Gas Mark 4. Fan Oven: 160°
Cut the peaches in half and remove the stones. Slice each of the halves into 4 segments.
Melt the butter, honey and sugar in the omelette pan over a low heat. Cook for 3-4 minutes until the sugar is dissolved and the mixture begins to caramelise.
Add the peach slices, turning and coating them in the syrup and cook for just a few seconds. Remove from the heat and cool.
Note – if the peaches cook in the syrup for longer, they will release too much juice.
Beat together the softened butter with the sugar and mix in the eggs one at a time. Add the almonds, flour, baking powder and extracts and beat together to make a smooth batter.
Arrange the peaches evenly over the base of the pan. Spoon over the cake batter in small amounts, starting from the outside and working inwards as this will help to contain the juices.
Smooth over the top and bake in the oven for 25-30 minutes. The cake will be done when it springs back when pressed in the centre.
Allow the cake to cool in the pan for about 5 minutes. Place a serving plate upturned on top of the pan and flip the plate and pan together.
Note – take care and use a thick cloth as the pan will still be hot. Serve either warm with whipped vanilla cream as a dessert or at room temperature as a cake.