Peach Melba Cake

Ingredients

• 1 cup + 2 Tablepsoons unsalted butter
• 1 1/3 cups light brown sugar (packed)
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 1/2 cups + 2 Tablespoons self-raising flour (spooned and levelled *or see Note 1 below for DIY substitute)
• 6 Tablespoons ground almonds
• 1/4 teaspoon 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

Instructions

1. 1

   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.)

2. 2

   Preheat oven to 350 F. (regular bake setting/not fan assisted).

3. 3

   Prepare your peach wedges by cutting 6 generous wedges from each peach and set aside.

4. 4

   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.

5. 5

   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.

6. 6

   Bake in a preheated oven for 40 minutes. Test for doneness. If not done and already browned enough, then loosely cover the top with a piece of aluminum foil and bake for a further 5-15 minutes, or until a tester comes out clean. Cool in the pan for 20 minutes, then lift out onto a cooling rack.

7. 7

   When mostly cooled, cut into 12 squares, dividing the cake into thirds from the short end and quarters along the longer side.

8. 8

   Enjoy slightly warm or allow to cool completely. Serve dusted with icing sugar.