Try this easy amaretti, peach and coffee cake with a dollop of whipped cream!
- 1 tbsp instant coffee
- ¼ cup just-boiled water
- 1½ cups self-raising flour, sifted
- ¾ caster sugar
- ½ cup cream
- 2 eggs, lightly beaten
- 1 tsp vanilla essence
- 410 g can peach slices, drained, chopped
- ½ cup amaretti biscuits, crushed
- ¼ cup flaked almonds
To make these amaretti biscuits, preheat oven to moderate, 180 C.
Lightly grease and line a 23 cm springform pan with baking paper.
In a jug, stir coffee into just-boiled water until dissolved. Cool.
In a large bowl, combine flour and sugar. Using a wooden spoon, lightly stir in cream, coffee mixture, eggs and vanilla to combine. Stir peaches through. Pour into pan.
Sprinkle top evenly with combined biscuit crumbs and almonds. Bake 50 to 55 mins, until cooked when tested.
Cool in pan 5 mins before transferring to a wire rack to cool completely. These amaretti biscuits can be stored in an airtight container in the fridge for up to three days.
Bauer/Woman’s Day/ Photo: Rob Shaw
Text: Rachel Shabshay