Ingredients for 4 to 6 people
- 1kg small yellow peaches, ripe but firm
- 30 sugar lumps
- 4 eggs
- 150g caster sugar
- 60g ground almonds
- 150g flour
- 200g melted butter
Preheat oven to 360°F (180°C). Gently heat a cake tin (or smaller mould) in the oven.
Peel peaches, cut open and remove stones.
Place sugar lumps in saucepan, moisten with a little water and caramelise until lightly golden. Pour into warmed cake tin and spread evenly by tipping, to cover the bottom and walls. Arrange peaches quickly, face down on caramel.
Separate eggs and beat yolks with sugar until white. Add ground almonds, flour and melted butter, mixing for a smooth paste.
Beat egg whites until stiff and carefully add to mixture. Pour into cake tin, covering peaches.
Bake in the middle of the oven for 40 to45 minutes. Remove from oven, leave to cool, then turn out in one movement onto a serving plate. Leave to stand for ten minutes, before removing tin or mould.
The secret of a good caramel is not only keeping an eye on the colour, but also being careful not to stir or spread with a utensil. It’s all in the wrist: keep a good eye on your pan, giving it a shake from time to time to spread the heat.