When this cake is cooked children would not know it has peaches in it as the gooey toffee masks the fact that there is fruit in the cake!
I use coconut sugar instead of castor sugar as it is unrefined, no chemicals and not a true sugar. However, castor sugar will work just as well.
It is very addictive, and difficult to stop at just one piece, and especially if you like butterscotch/caramel.
If you want to take the skin off the peaches (and I took part of it off even though you cannot taste it when cooked), dip the peaches in boiling water for about 30 seconds, and then into cold water, and the skin comes off easier.
Ingredients 100 g almonds
90 g self raising flour
190 g coconut sugar (or castor sugar)
2 - 3 eggs
190 g unsalted butter at room temperature
1 tsp vanilla extract
Golden syrup for brushing (optional)
FOR THE TOPPING
80 g unsalted butter
½ cup coconut sugar (or brown sugar)
¼ tsp salt
3 - 4 large, just ripe, peaches
Preheat the oven to 170° and line a pyrex or 24 cm round cake tin with baking paper -do not use a springform as the liquid will leak.
First make the butterscotch topping by melting the butter in a saucepan over a low heat. Add the sugar and salt and stir until the mixture is smooth. This CAN separate however it does not matter.
Press this into the prepared tin (I used Pyrex) trying to coat the bottom evenly.
Cut the peaches into about 6 mm thick and place on top of the base. They can be overlapped so that the base is totally covered.
Blitz the almonds and flour in a blender, or you can buy almond meal.
Mix the sugar and eggs in a processor or mixmaster and whiz them together for a minute. Add the butter and whiz together for 30 seconds or so. Add the vanilla extract and the almond meal, then pulse till they are just combined.
Dollop this mixture into the tin, and spread as evenly as you can without disturbing the peaches.
Bake for about 45 minutes, and do not worry if the top is quite dark.
Leave it to cool for about 10 minutes, and then put a plate on top and quickly invert it. Carefully take off the baking paper.
Brush the peaches gently with golden syrup to give them a sheen (I did not do this) and serve the cake warm with a dollop of cream or vanilla ice-cream.
This cake is moist, gooey and also makes a wonderful dessert.