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    TIME IS RIPE

    Aug 18, 2021 5 minutes
    RECIPES PHOEBE WOOD & GEORGIE ESDAILE
    PHOTOGRAPHY
    BEN DEARNLEY
    STYLING
    KIRSTEN JENKINS

    PEACH & ALMOND CAKE WITH PEACH CARAMEL

    SERVES 8-10

    695g canned peach slices in juice
    200g unsalted butter, softened
    1 cup (220g) caster sugar
    1 tsp vanilla bean paste
    4 eggs
    2 cups (200g) almond meal
    1½ cups (225g) plain flour, sifted
    1½ tsp baking powder, sifted
    ½ tsp bicarb soda, sifted
    1 cup (250ml) buttermilk
    Double cream, to serve

    PEACH CARAMEL

    695g canned peach slices in juice
    1 cup (220g) caster sugar
    50g unsalted butter

    Preheat oven to 160°C. Lightly grease a 25cm cake pan and line with baking paper. Drain peaches, reserving the juice for making the caramel. Place drained peaches in a food processor and whiz to a smooth puree.

    In a stand mixer with the paddle attachment, beat butter, sugar and vanilla until thick and pale. Add

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