PEACH & ALMOND CAKE

This light almond sponge cake, topped with peaches and crunchy nuts, makes a delightful dessert served with yoghurt, whipped cream or custard. Use Spanish marcona almonds if you can find them, as their rich smoky taste really enhances the sweetness of the peaches. 170g butter, softened 200g caster sugar 3 large eggs 115g gluten-free self-raising flour 145g ground almonds 150ml buttermilk 1 small orange, juice and finely grated zest 1 teaspoon vanilla extract 4 ripe peaches, pitted and sliced (or 400g

canned peaches, drained) 50g blanched almonds, preferably marcona For the glaze: 2 lemons, freshly squeezed juice 3 tablespoons peach or apricot jam or preserve

Heat oven to 180°C. Grease and line a 30cm x 20cm baking tin.

Put butter and 170g of the caster sugar in a mixing bowl and cream together. Whisk in eggs one at a time. Add flour, ground almonds and buttermilk and fold together with a large spoon. Add orange juice, zest and vanilla and mix until everything is incorporated.

Spoon batter into prepared tin and arrange peach slices evenly on top. Sprinkle almonds and remaining sugar over top. Bake for 30-40 minutes or until a skewer inserted into the centre comes out clean.

For the glaze, heat the lemon juice and jam in a small saucepan until combined. Strain through a fine sieve and use a pastry brush to brush it over the top of the cake. Let the cake cool in the tin then cut into slices to serve.

This cake will keep for up to 2 days in an airtight container. Serves 8-10