Peach and Almond Cake

Ingredients:

• 120g unsalted butter, room temperature, plus more for the pan
• 1.5 cups of sugar
• 4 medium peaches or nectarines, pitted and cut into 6 wedges
• 1.5 cups premium wheat flour
• 1/2 cup whole almonds
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 3/4 cup whole milk
• Vanilla ice cream, for serving (optional)

Preparation:

1. Preheat oven to 180°C. Grease a 23cm round baking pan with butter. Melt 1 tbsp (15g) butter in a medium skillet over medium heat.
   
   Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, for 8-11 minutes, until golden brown. Pour the mixture into the prepared pan and tilt it from side to side to coat the bottom evenly. Arrange the peaches in a single, tightly packed layer on the bottom of the pan.
2. Place flour, almonds, baking powder and salt in a food processor and pulse until smooth.
3. Beat the remaining 7 tablespoons butter and 3/4 cup sugar with a mixer on high speed until pale and fluffy, about 4 minutes. Add the eggs, one at a time, beating thoroughly between each addition. Combine with vanilla and almond extracts. Stir in the flour mixture in three stages, alternating with milk; mix until smooth.
4. Pour the batter into the pan and spread it evenly over the peaches. Bake the cake for 45 minutes, until golden brown. Check for doneness by inserting a toothpick into the center; the toothpick should come out clean. Remove the cake from the oven and cool for 30 minutes. Then invert onto a serving plate and cool completely. Serve with ice cream.