- 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.
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