1 Peaches and clotted cream cake
We've turned the classic combo of peaches and cream into an easy upside-down cake. When clotted cream is added to cake batter you get a really fluffy textured sponge and extra creamy flavour. Ground almonds help to absorb some of the moisture from the peaches but also boost the flavour. Serve with extra clotted cream or ice cream.
SERVES 10-12 PREP 20 MINS PLUS COOLING COOK 1 HR EASY
200g golden caster sugar, plus 2 tbsp
3 ripe peaches, stoned and cut into thin slices
50g ground almonds, plus 2 tbsp
100g salted butter, softened, plus extra for the tin
2 eggs
100g clotted cream, plus extra to serve
200g self-raising flour
1/2 tsp almond or vanilla extract
1/2 tsp baking powder
2 tbsp flaked almonds, toasted
1 Heat the oven to 180C/160C fan/gas 4. 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.
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