Peach and Almond Cake

My Mum recently sent me a recipe for  Peach and Almond Cake.  It looked so pretty, and I adore fruity cakes, so of course I had to make it

The recipe comes from Woman's Day magazine and uses canned peaches, so it can be made in winter.  It was super easy to make and used ingredients that you are likely to have in your pantry, so that is a bonus.  It is also egg free, which is terrific if eggs are scarce where you are.

If you would like to make this delicious. light, fruity cake, you will need:

2 cups self raising flour 

1 1/2 cups almond meal

1/2 teaspoon bicarbonate of soda

3/4 cup milk

1/2 cup golden syrup

1/3 cup vegetable oil

1 teaspoon vanilla extract

800g tinned peaches, drained, 1/4 cup juice reserved

toasted flaked almonds and icing sugar to serve

 Preheat your oven to 180 degrees Celsius and grease and line a 22cm round springform tin.

Combine the flour, bicarbonate of soda and almond meal in a bowl.

In a large jug, whisk together all of the wet ingredients.Stir the wet ingredients into the dry ingredients until just combined. Scrape the mixture into the prepared tin and level the top.  Arrange the peaches in a fanned design on top of the batter.

Bake the cake in the preheated oven for 1 1/4 hours or until cooked through.  Remove the cake from the oven and leave it to cool in the tin for 5 minutes before unclipping the rim from the tin and leaving the cake to cool completely on a wire rack.  

When ready to serve, scatter the toasted flaked almonds on top of the cake and dust with icing sugar.