Ingredient

• 825g can peach slices in juice
• 125g butter, chopped, at room temperature
• 215g (1 cup) caster sugar
• 2 tsp vanilla extract
• 2 eggs
• 375g smooth ricotta
• 190g (1 1/4 cups) self-raising flour
• 75g (3/4 cup) almond meal
• 60ml (1/4 cup) milk
• Cream, whipped to stiff peaks, to serve

Direction

1. Preheat oven to 170C/150C fan forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with 2 layers of baking paper. Drain the peaches, reserving 60ml (¼ cup) of the juice. Finely chop enough peaches to fill a 1/2 cup measure.
2. Use electric beaters to beat the butter, sugar and vanilla until pale and creamy. Add the eggs, 1 at a time, beating until just combined. Add the ricotta and beat until smooth.
3. Combine the flour, almond meal and milk with the butter mixture. Fold in the chopped peaches. Spoon the mixture into the prepared pan and smooth the surface. Arrange remaining peaches over the batter.
4. Bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool slightly before transferring to a wire rack to cool completely.
5. Spoon over reserved juice and serve warm or cold with whipped cream.