INGREDIENTS

150g softened butter
2/3 cup (150g) caster sugar
2 cups (240g) ground almonds
3 free range eggs 1 tsp Lorann Princess Bakery Emulsion* or 2 tbsp orange flavoured liqueur
1 orange, finely grated zest only
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (75g) plain flour
3 ripe peaches, peeled, each cut into 8 wedges
1 tbsp caster sugar (extra)

METHOD

Preheat the oven to 160°C. Grease and line a 23cm round springform pan. Using an electric mixer, beat the butter and 2/3 cup (150g) sugar on medium speed until light and creamy. Gradually beat in the eggs, one at a time, incorporating them well before adding the next. Then add ground almonds and mix until just combined - try not to overmix.

Mix in the bakery emulsion or orange liqueur, orange zest, baking powder and salt. Reduce the speed to low and mix in the flour until just blended. Transfer the batter to your prepared pan. In a small bowl, toss the peach wedges with 1 tbs caster sugar. Gently place the wedges on top of the batter.

Bake for 40 mins or until a toothpick inserted into the centre of the cake comes out with a few moist crumbs. Transfer the cake to a wire rack and allow to cool in the pan for 10 mins.

*Lorann Princess flavoured bakery emulsion is an intriguing blend of flavours - vanilla, caramel, a touch of almond and a hint of lemon - and it imparts a wonderful depth of flavour to baking. I use it in a lot of my cakes and desserts - Liz.