Peach - Raspberry Almond Cake Recipe

Name: Peach - Raspberry Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g peach slices, drained; 150 g butter, softened; 3/4 cup caster sugar; 3 eggs; 1 1/2 cups almond meal; 1 cup plain flour; 1 teaspoon baking powder; 3/4 cup thick vanilla custard; 1 teaspoon vanilla extract; 1/2 cup raspberries, frozen; 1/4 cup sliced almonds

Servings: persons

800 g peach slices, drained
150 g butter, softened
3/4 cup caster sugar
3 eggs
1 1/2 cups almond meal
1 cup plain flour
1 teaspoon baking powder
3/4 cup thick vanilla custard
1 teaspoon vanilla extract
1/2 cup raspberries, frozen
1/4 cup sliced almonds

1
Preheat oven to 180C/ 160C fan forced.
2
Spray 18cmx28cm slice pan.
3
Beat butter and sugar until light and fluffy.
4
Add vanilla and eggs one at a time beating well (mixture may appear curdled that's fine).
5
Stir in almond meal, flour, baking powder and custard.
6
Spread mixture into prepared pan. Press peaches and raspberries into top. Sprinkle with flaked almonds.
7
Bake for 50 min - 1 hour until top is golden and centre is firm to touch.
8
Serve with vanilla ice-cream.

1338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 800 g peach slices, drained, 150 g butter, softened, 3/4 cup caster sugar, 3 eggs, and more.

Yes, Peach - Raspberry Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach - Raspberry Almond Cake

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