marklawr

[marklawr]

Peach dessert cake

Ingredients

825g can peach slices in juice

125g butter, chopped, at room temperature

215g (1 cup) caster sugar

2 tsp vanilla extract

2 eggs

375g smooth ricotta

190g (1 1/4 cups) self-raising flour

75g (3/4 cup) almond meal

60ml (1/4 cup) milk

Cream, whipped to stiff peaks, to serve

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Steps To Do

Step 1Preheat oven to 170C/150C fan forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with 2 layers of baking paper. Drain the peaches, reserving 60ml (¼ cup) of the juice. Finely chop enough peaches to fill a 1/2 cup measure.

Step 2Use electric beaters to beat the butter, sugar and vanilla until pale and creamy. Add the eggs, 1 at a time, beating until just combined. Add the ricotta and beat until smooth.

Step 3Combine the flour, almond meal and milk with the butter mixture. Fold in the chopped peaches. Spoon the mixture into the prepared pan and smooth the surface. Arrange remaining peaches over the batter.

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