Easy and tasty Peaches and Cream Cake

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I got this recipe from a cook book. The first reason I’m trying this is because I want to get rid of a can of peaches which has sat in my pantry for a while. If I don’t use the peaches soon they will be thrown in the bin, an experience that may be familiar to you. This recipe looks so easy and simple, and I don’t need to buy anything more. I might say I’m not a big fan of sweets but I love to eat this cake so I warn you, maybe one piece may not be enough.

Ingredients (makes 1 cake)

• 1 1/2 cups self-raising flour
• 3/4 cup caster sugar
• 3/4 cup cream
• 2 eggs
• 1 tsp vanilla essence
• 425g can peach slices, drained and chopped
• 100g packet flaked almonds

>> Sift flour into a large bowl. Lightly beat in sugar, cream, egg and vanilla with a wooden spoon until well combined.
>> Fold in peaches. Pour mixer into a greased and floured 23cm round cake tin (I use a 9 inch square cake tin)
>> Sprinkle the top evenly with almonds. Bake in a moderate oven (180 C) for 50 to 55 minutes or until firm and it is coming away from the side of the tin.
>> Allow to cool in the tin for 5 minutes. Turn out onto a wire frame to cool. Serve with cream. Store in an airtight container in the refrigerator.

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I make this cake many times and I have successfully substituted peaches with pears. Using a muffin tray led to a good result too.

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