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Butter - 185 gms
Almond essence - 1/2 tsp
Castor sugar - 165 gms
Eggs - 3
Glace peaches - 250 gms (finely chopped)
Almond meal - 40 gms
Self raising flour - 225 gms
Plain flour - 75 gms
Milk - 225 ml
Brandy - 2 tbsp


  • Grease 21 cm baba pan.
  • Beat butter, essence and sugar in medium bowl with electric mixture until light and fluffy.
  • Beat in eggs, one at a time, beating until just combined between additions.
  • Transfer mixture to large bowl; stir in peaches, almond meal, sifted flours, milk and brandy, in 2 batches.
  • Spread cake mixture into preheated pan and bake in moderate oven about one hour.
  • Stand cake in pan for 5 minutes; turn onto wire rack to cool.
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