Easy Peach and Almond Cake

Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 12

250g unsalted butter, softened
330g caster sugar
finely-grated zest of 3 lemons
2 tsp vanilla paste
4 eggs
2 egg yolks
2 cups self-raising flour
1 cup almond meal
1 cup quark
2 cups cooked peaches, chopped
1½ cup icing sugar
½ tsp almond essence
2 tsp rum
½ cup flaked almonds, toasted

METHOD

1 Preheat oven to 180°C. Combine the butter, caster sugar, zest and vanilla in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Beat in the eggs and yolks one at a time.

2 Fold in the ricotta and peaches, then spoon into a buttered and floured 10-cup Bundt tin. Bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Invert onto a wire rack and allow to cool. Whisk the icing sugar, almond essence and rum until smooth, then drizzle over the cake. Scatter with toasted almonds.