Peach - Raspberry Almond Cake

READY IN: 1hr 15mins
YIELD: 12 squares
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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