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Peach Upside Down Cake

6 oz butter, softened
6 oz caster sugar
1 822g can of peach halves, drained
6 oz self-raising flour, sifted
3 eggs
a few drops of vanilla essence
2 oz ground almonds
2 oz flaked almonds
2 tbsp icing sugar

Preheat the oven to 180C/350F/GM4. Place a baking sheet in the oven
to preheat. Grease a 9" round flouted loose-based cake tin, at
least 1.5" deep. Line the base with greaseproof paper.

Rub 1 oz of the butter over the base of the prepared tin and sprinkle
with 2 tbsp of the caster sugar. Place the peaches cut side up in
the base of the tin, making sure that they do not touch the sides

Place the remining butter and sugar in a large mixing bowl with
the flour, eggs, vanilla essence and ground almoinds. Beat together
until well-blended and smooth. Spoon the cake mixture over the top
of the peaches and smooth over.

Place the cake tin on the preheated baking sheet and bake for 45-50
minutes until the cake is well-risen, golden and firm to the touch.
Allow to cool in the tin for 10 minutes then carefully remove,
turning out onto a board - the peaches should now be at the top of
the cake. Sprinkle with the flaked almonds and dredge with the
icing sugar.

Put the cake under a preheated rgill and cook for 2 or 3 minutes
until the almonds brown and the sugar has just begun to caramelize.
Serve warm with custard.


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