Peach Cake with Almond Topping

Ingredients

• 250 g butter
• 200 g sugar
• 250 g flour
• 200 g ground almonds
• 100 g almond slivers
• 1 EL cornstarch
• 4 peaches

Instructions

1. 1.

   Cut the butter into pieces, place in a small saucepan and melt over low heat. Then pour the liquid butter into a mixing bowl.

2. 2.

   Using a brush, remove remaining butter from the pan and use it to grease a 26 cm springform pan. Preheat the oven to 200 °C (180 °C fan, gas level 3‑4).

3. 3.

   Add sugar, flour and ground almonds to the liquid butter in the bowl. Mix with an electric hand mixer on speed 1 until a crumbly dough forms.

4. 4.

   Spoon about half of the topping onto the pan, spread evenly and press down so that a 0.5 cm thick base forms. Sprinkle half of the almond slivers over the base. Sift cornstarch over the almonds.

5. 5.

   Wash the peaches, halve and pit them. Cut each half into eight thin slices. Arrange the slices overlapping on the prepared base.

6. 6.

   Spoon the remaining dough over the fruit. Then sprinkle the rest of the almond slivers on top. Bake in the middle rack for 30 minutes. Let the cake cool before removing from the pan.