Ingredients
- 250g unsalted butter, softened
- 330g caster sugar
- finely-grated zest of 3 lemons
- 2 tsp vanilla paste
- 4 eggs
- 2 egg yolks
- 2 cups self-raising flour
- 1 cup almond meal
- 1 cup quark
- 2 cups cooked peaches, chopped
- 1½ cup icing sugar
- ½ tsp almond essence
- 2 tsp rum
- ½ cup flaked almonds, toasted
Instructions
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 12
1 Preheat oven to 180°C. Combine the butter, caster sugar, zest and vanilla in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Beat in the eggs and yolks one at a time.
2 Fold in the ricotta and peaches, then spoon into a buttered and floured 10-cup Bundt tin. Bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Invert onto a wire rack and allow to cool. Whisk the icing sugar, almond essence and rum until smooth, then drizzle over the cake. Scatter with toasted almonds.