Peach Cake Recipe | olivemagazine

Ingredients

• 200g salted butter softened, plus extra for the tin
• 3-4 ripe peaches stoned and cut into wedges
• 100g plus 2 tbsp soft light brown sugar
• 1 tsp of leaves thyme
• 100g golden caster sugar
• 4 (we used Clarence Court Burford Browns) eggs
• 1 tsp vanilla extract
• 100g self-raising flour
• 100g ground almonds
• 1 tsp baking powder
• 1 lemon zested
• 50g golden caster sugar
• 2 sprigs thyme leaves picked
• 1 strip lemon peel
• 300ml double cream
• ½-1 tbsp icing sugar
• ½ lemon zested