This recipe is best with
- 1 can peach slices in syrup, well drained
- 50g raisins
- 4 eggs
- 2 tbsp castor sugar
- 80g castor sugar
- 110g butter
- 1/2 tsp vanilla essence
- 1/2 tsp salt
- 200g self-raising flour
- 70g chopped peach slices
- 2 tbsp apricot brandy or any fruit juice
- Lightly grease and double line the base of a spring-form pan with baking paper. Grease the paper.
- Arrange peach slices in a concentric circle on the base of the pan and sprinkle some of the raisins over them. Set prepared pan aside.
- Separate egg yolks from whites. Beat egg whites until stiff and add the two tablespoons of castor sugar, one at a time, beating well after each addition.
- Cream butter, 80g sugar, essence and salt until light. Beat in egg yolks two at a time, until mixture is creamy and light.
- Sift in flour, alternating it with the beaten egg whites. Stir in chopped peach, the remaining raisins and apricot liqueur.
- Spoon cake mixture into prepared pan. Spread out evenly with the back of a spoon.
- Bake in a preheated oven at 175°C for 45 to 50 minutes or until cake is cooked through when tested with a skewer.
- When cake is done turn upside down on cake rack immediately. Leave to cool, then remove from tin and invert onto a serving platter with fruit side up.