Topsy Turvy Peach Cake

Ingredients
225 g self-raising flour
185 g ground almonds
250 g caster sugar
1 tsp baking powder
150g cold butter, cubed
125g granulated sugar
4 peaches, stoned and sliced into thinnish wedges
125 ml orange juice
4 free-range eggs
100 ml extra virgin olive oil
1 tsp vanilla extract
2 tbsp peach or orange liqueur (optional)

Method
1. Preheat oven to 170°C. Grease and line base of a 24cm round spring form or square cake tin with baking paper.
2. Place flour, ground almonds, caster sugar, baking powder and butter in the bowl of a food processor and pulse until mixture resembles fine bread crumbs. Don’t over process. Transfer mixture to a mixing bowl.
3. Place granulated sugar and orange juice in a small, heavy-based saucepan and stir over medium heat until sugar dissolves. Bring to the boil. Simmer for about 3 minutes or until thickened slightly. Immediately pour into base of cake tin and top with peach wedges, skin-side down.
4. Beat eggs until frothy, combine with olive oil and vanilla extract. Add to dry ingredients in bowl and mix until well combined. Don’t over mix.
5. Pour cake batter over peaches and smooth top. Bake for I hour 15 minutes or until a skewer inserted into the centre comes out clean. Cover top of the cake with baking paper during cooking if it is browning to quickly.
6. Stand cake in tin for about 10 minutes before inverting on to plate. Remove base and baking paper. If using liqueur, prick upturned cake with a skewer and drizzle on liqueur. Serve warm or cold.

Status
Not tried yet.