Preparation Time: 10 to 15 minutes
Cooking Time: 50 to 60 mins
Ingredients:
- 200g/7oz golden caster sugar, plus 2 tbsp
- 3 ripe peaches, stoned and cut into thin slices
- 50g/1.75oz ground almonds, plus 2 tbsp
- 100g/3.5oz salted butter, softened, plus extra for the tin
- 2 eggs
- 100g/3.5oz clotted cream, plus extra to serve
- 200g/7oz self-raising flour
- ½ tsp almond or vanilla extract
- ½ tsp baking powder
- 2 tbsp flaked almonds, toasted
Method:
- Heat the oven to 180°C/350°F. Butter and line a 20cm round fixed-base (or tight-fitting springform, to prevent any drips) cake tin.
- Sprinkle the 2 tbsp of sugar into the base of the tin, lay the peach slices on top in a spiral, fitting them in snugly. Evenly sprinkle the 2 tbsp of ground almonds over the peaches.
- Beat the butter and sugar with an electric whisk until creamy, then add the eggs one at a time, followed by the Devon Clotted Cream. Fold in the flour, almond or vanilla extract and baking powder, and mix until just combined.
- Dollop spoonfuls into the tin over the peaches and smooth over the surface. Bake for 50 mins-1 hr or until a skewer comes out clean when inserted into the middle.
- Leave to cool in the tin, then flip onto a plate when at room temperature.
- Serve the cake with Devon Clotted Cream, sprinkled with the toasted flaked almonds.