Name: Peach ripple cake
Yield: 1
Ingredients: 175g butter, softened; 161.25 gm caster sugar; 2 eggs; 300.00 gm self-raising flour, sifted; 50.00 gm almond meal (ground almonds); 257.50 gm milk; 120.00 gm thick vanilla custard; 300g peach; 125.00 ml flaked almonds; Custard, to serve; Icing sugar, to serve

Peach ripple cake

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Indulge in a delightful surprise as you slice into this moist peach custard cake.

Ingredients:

175g butter, softened
161.25 gm caster sugar
2 eggs
300.00 gm self-raising flour, sifted
50.00 gm almond meal (ground almonds)
257.50 gm milk
120.00 gm thick vanilla custard
300g peach
125.00 ml flaked almonds
Custard, to serve
Icing sugar, to serve

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Grease a 6cm deep, 22cm round cake pan. Line the base and sides with baking paper, leaving a 3cm overhang.
In an electric mixer, whip butter and sugar until fluffy. Add eggs one at a time, mixing well after each. Fold in flour, almond meal, and milk.
Spread a layer of half the mixture in the prepared pan, add a layer of custard, arrange the peaches on top, then spoon the remaining mixture over the peaches. Use a spatula to even out the top and sprinkle with almonds.
Bake for 1 hour to 1 hour 15 minutes until golden and a skewer inserted in the center comes out clean. Let it sit in the pan for 15 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve with custard.

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