• 175g (290m1) self-raising flour
• 175g (175m1) butter, softened
• 175g (210m1) castor sugar
• 100g ground almonds
• 3 large eggs
• 30m1 Amaretto liqueur
• 3ml baking powder
• 2 large, firm peaches, peeled, stoned and chopped

• 30m1 soft brown sugar
• 100g (250m1) blanched almonds, halved to make slivers

1. Place all cake ingredients except the peaches in a large bowl and beat together until thick, creamy and smooth.
2. Carefully fold in the peaches, then spoon the mixture into a greased and lined 20cm round cake tin.
3. Make a hollow in the center of the cake with the back of the spoon and scatter over the sugar and almonds.
4. Bake in preheated oven for 1 1/2 hours or until a skewer inserted into the center of the cake comes out cleanly.
5. Set aside to cool in the tin.

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