This warm dessert is absolutely perfect for those who love a good fruity treat. The combination of raspberry, peach and almond has long been something that works so well together and this incredible cake is testament to that.

This dessert is best served warm out of the oven with a cold scoop of ice cream or a spoonful of thick cream to really complement all of the deliciously sweet flavours in the cake. Make this for an afternoon tea treat or for a satisfying dessert after a big dinner meal. Yum!

Ingredients

• 400g tub peach slices in juice, drained
• 150g butter, softened
• 3/4 cup caster sugar
• 3 eggs, lightly beaten
• 1 1/2 cups almond meal (ground almonds)
• 1 cup plain flour
• 3/4 cup thick vanilla custard
• 3/4 cup frozen raspberries
• 1/3 cup flaked almonds

Method

1. Preheat oven to 180C. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line a plate with paper towel. Place peaches on plate and pat dry.
2. Beat butter and sugar together with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in almond meal, flour and custard.
3. Spread mixture into prepared pan. Press peaches and raspberries into top. Sprinkle with almonds. Bake for 40 minutes or until top is golden and centre is just firm to touch. Cool in pan for 15 minutes. Serve warm.