Ingredients
- For the cake
- 125g marzipan, roughly chopped
- 75ml sour cream
- 125g unsalted butter
- 200g castor sugar
- 2 large eggs
- 225g plain flour, sifted
- 1tsp baking powder
- pinch salt
- zest 1 lemon
- 1tsp vanilla extract
- 3tbsp warmed apricot jam, to glaze
- For the topping
- 15g unsalted butter
- 50ml golden syrup or honey
- 410g tinned peach halves in natural juice, drained and cut into thick slices
- You will also need
- 23cm round tin, greased
Instructions
- Heat the oven to 180°C, 160°C fan. To make the topping, melt the butter with the golden syrup in a small pan over a medium heat, and stir until combined. Spread the peach slices evenly on the base of the prepared tin, then pour over the syrup mixture.
- To make the cake, mix the marzipan with the sour cream in a food processor until smooth, and set aside. Cream the butter and sugar until light, pale and creamy. Gradually beat in the eggs, mixing well after each addition. Now fold in the flour, baking powder and salt, then gently fold in the marzipan and cream mix, zest and vanilla.
- Spoon the mix into the tin, being careful not to displace the peach slices, and level the top. Place the tin on a baking tray to collect any leaking syrup. Bake for 55 minutes, or until a skewer comes out clean when inserted into the middle. Leave to cool for 5 minutes before carefully turning out onto a serving plate. Gently brush over the topping, and serve.
