Peach tray bake with spelt and toasted almonds
This lightly textured tray bake made with spelt flour and ground almonds elevates ripe, juicy peaches and pairs beautifully with whipped cream
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
200g butter
190g golden brown sugar
4 eggs, lightly beaten
150g spelt flour
2 tsp baking powder
100g ground almonds
450g peaches, chopped and de-stoned
a handful of slivered almonds
1 extra tbsp sugar
Method
Set oven to 180°C and line a 9inch square tin with baking parchment.
Cream the butter and sugar until it is light and fluffy. Mix the eggs in slowly.
Mix the rest of the dry ingredients and add to the mixture. Do not over mix or cake will be heavy.
Spread into lined tin and scatter the peaches on top.
Sprinkle with the slivered almonds and shake over the extra sugar. Bake for 45 minutes until golden on top and baked through.
