Peach - Raspberry Almond Cake - cooking recipe

Ingredients

800 g peach slices, drained
150 g butter, softened
3/4 cup caster sugar
3 eggs
1 1/2 cups almond meal
1 cup plain flour
1 teaspoon baking powder
3/4 cup thick vanilla custard
1 teaspoon vanilla extract
1/2 cup raspberries, frozen
1/4 cup sliced almonds

Preparation

Preheat oven to 180C/ 160C fan forced.
Spray 18cmx28cm slice pan.
Beat butter and sugar until light and fluffy.
Add vanilla and eggs one at a time beating well (mixture may appear curdled that's fine).
Stir in almond meal, flour, baking powder and custard.
Spread mixture into prepared pan. Press peaches and raspberries into top. Sprinkle with flaked almonds.
Bake for 50 min - 1 hour until top is golden and centre is firm to touch.
Serve with vanilla ice-cream.