Peach and Almond Cake

By MJH

Ingredients

• 6 oz butter
• 6 oz sugar
• 12 oz ripe peach
• 2 large eggs
• 6 oz self-raising flour
• 4 oz ground almond a few drops of vanilla extract
• 5 oz blueberry

Preparation

Step 1

Heat the oven to 160'C or 320'F.

Peel, stone and cut the peaches into chunks about half an inch long. Cream the butter and sugar until pale and fluffy.
Beat the eggs and add, a little at a time, to the creamed butter and sugar.
If the mixture separates, stir in a tablespoon of the flour.

Mix the flour and almonds together and fold into the butter mixture, in two or three separate additions.
Add the vanilla.
Last, add the chopped peaches and blueberries.
The mixture will be pretty firm by this time.

Scrape the mixture into a greased springform cake tin and bake for 1 hour and 10 minutes.
Test with a skewer – if it comes out clean, then the cake is done. Leave the cake to cool for 10 minutes in the tin then loosen the edges, tip out and cool.