easy peach and almond bundt

by Leah Halmagyi


  • 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


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.