Name: Peach, Almond & Thyme Cake with Roasted Peaches
Yield: Serves 8
Ingredients: 3 eggs, beaten; 2 teaspoon/10 g baking powder; 1 tablespoon/15 g thyme leaves; thyme leaves; 1 cup/100 g khorasan flour; ½ cup/50 g ground almonds; 3 tablespoons/45 ml honey; 2 tablespoons/30 ml Amaretto liqueur, optional; ½ cup/50 g flaked almonds; ½ teaspoon almond essence; ¾ cup/165 g vanilla sugar; 1½ cups/250 g peaches; ¾ cup/185 g unsalted butter; 3 cups/500 g peaches, halved & stoned

Preparation info

Serves
8

Difficulty
Medium

Appears in

Freekeh, Wild Wheat & Ancient Grains

By Ruth Nieman

Published 2021

About

This fruit cake makes the perfect afternoon tea cake, but is equally deserving of a dessert when served with soft roasted peaches on the side and cream, crème fraiche or vanilla ice cream. A moist almond sponge with a hint of thyme, complements the peaches or any seasonal stone fruits, that are in abundance. This cake freezes very well.