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1
Preheat oven to 350 degrees F.
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2
Place almonds and sugar in a food processor and pulse until they are finely ground.
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3
In a medium-sized bowl, combine the almond-sugar mixture, polenta, flour, and salt.
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4
Place the butter and sugar in a bowl of an electric mixer.
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5
Beat with a paddle using a medium speed, until the butter is creamy and smooth.
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6
Add the eggs, one at a time, until fully incorporated.
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7
Add the vanilla extract and peach schnapps (if using).
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8
Turn the mixer to low and add the dry ingredients a little at a time.
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9
Cut the peach halves into 1/4-inch wedges.
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10
In the bottom of a 9-inch springform pan, arrange the peaches in concentric circles, starting in the center of the pan, forming a spiral pattern.
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11
Spoon the batter over the peaches.
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12
Bake for 30 to 40 minutes or until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
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13
Remove the sides from the pan and allow the cake to cool on a rack.
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14
In a small stainless steel saucepan, combine the peaches, sugar, wine, water, peach schnapps (if using), and vanilla bean and seeds.
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15
Set over low to medium heat and simmer, stirring occasionally, until the mixture is slightly syrupy, about 6 to 8 minutes.
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16
Remove from heat.
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17
Allow syrup to cool to room temperature.
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18
Cover and refrigerate until cold, at least 2 hours or overnight.
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19
Remove the vanilla bean pieces from the syrup.
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20
Place syrup in a blender or food processor and puree until smooth.
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21
Turn cake over onto a serving plate and remove the bottom of the pan.
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22
Cut into 6 to 8 wedges and serve with peach-vanilla syrup.
