Peach Upside Down Cake

Preheat the oven to 180C/350F/GM4. Place a baking sheet in the oven to preheat. Grease a 9" round flouted loose-based cake tin, at least 1.5" deep. Line the base with greaseproof paper. Rub 1 oz of the butter over the base of the prepared tin and sprinkle with 2 tbsp of the caster sugar. Place the peaches cut side up in the base of the tin, making sure that they do not touch the sides Place the remining butter and sugar in a large mixing bowl with the flour, eggs, vanilla essence and ground almoinds. Beat together until well-blended and smooth. Spoon the cake mixture over the top of the peaches and smooth over. Place the cake tin on the preheated baking sheet and bake for 45-50 minutes until the cake is well-risen, golden and firm to the touch. Allow to cool in the tin for 10 minutes then carefully remove, turning out onto a board - the peaches should now be at the top of the cake. Sprinkle with the flaked almonds and dredge with the icing sugar. Put the cake under a preheated rgill and cook for 2 or 3 minutes until the almonds brown and the sugar has just begun to caramelize. Serve warm with custard.