Peaches and Cream Cake

1. Preheat the oven to 170°C on fan bake.
2. Place the peach segments onto a baking tray and place in the oven for 20 minutes until soft and caramelised. Set aside to cool.
3. Line a 22cm cake tin with baking paper.
4. To make the cake, in the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla.
5. Gradually fold in the ground almonds, flour and salt and mix until just combined, taking care not to overmix. Finally, fold through the lemon zest and juice.
6. Pour the batter into the cake tin and spread out to the sides. Dot in two-thirds of the peach slices and press them down lightly into the batter. Reserve about 12 slices to make a purée with.
7. Bake for approximately 45 minutes. The cake is ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
8. Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
9. Meanwhile, whip the cream with an electric beater to ribbon consistency. Gently fold through the yogurt, honey and vanilla.
10. Place the remaining peach slices and two tablespoons of water into a food processor or smoothie maker and blitz until very smooth.
11. Once the cake is completely cool, spread the cream onto the cake and drizzle over the peach purée. Decorate with fresh flowers, if using.
12. Serve at room temperature. Refrigerate in an airtight container for up to three days.

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