Peaches and cream cake

Step 1

Preheat oven to 160°C. Grease a 26cm bundt pan. Drain peaches, reserving syrup. Whiz the peaches in a food processor to a smooth puree.

Step 2

Using a stand mixer, beat butter, vanilla and sugar until thick and pale. Add eggs, 1 at a time, beating well after each addition. Combine the almond meal, our, baking powder and bicarb soda in a bowl.

Step 3

With the motor running on low speed, add dry ingredients and buttermilk in 2 batches, then stir through the peach puree until well combined.

Step 4

Spoon into the prepared pan, smoothing the surface with a spoon. Bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for 1 hour, then invert onto a wire rack. Set the wire rack over a baking tray.

Step 5

For the peach syrup, place reserved syrup, sugar and vanilla in a saucepan over medium heat, stirring until sugar dissolves. Simmer for 5 minutes or until slightly thickened. Remove 11/2 tbs syrup for the icing and set aside, then drizzle remaining syrup over the warm cake.

Step 6

Set aside to absorb and cool.

Step 7

Combine all icing ingredients in a bowl, then drizzle over cooled cake.

Step 8

Serve immediately with double cream.