Method

• 1.
  Preheat oven to 160°C.
• 2.
  Lightly grease a 25cm cake pan and line with baking paper. Drain peaches, reserving the juice for making the caramel. Place drained peaches in a food processor and whiz to a smooth puree.
• 3.
  In a stand mixer fitted with the paddle attachment, beat butter, sugar and vanilla until thick and pale. Add eggs, 1 at a time, beating well after each addition. Combine the almond meal, flour, baking powder and bicarb soda in a bowl.
• 4.
  With the motor running on low speed, add dry ingredients and buttermilk in 2 batches, then stir through the peach puree until well combined.
• 5.
  Pour into the prepared pan, smoothing the surface with the back of a spoon. Bake for 1 hour 30 minutes or until a skewer inserted into the centre comes out clean.
• 6.
  Allow to cool in the pan for 20 minutes, then turn out onto a wire rack to cool.
• 7.
  Meanwhile, for the peach caramel, drain the peaches, reserving the juice. Whiz the drained peaches in a food processor until smooth.
• 8.
  In a medium saucepan, add both the reserved juices, plus the sugar, and cook, stirring occasionally, over a medium-high heat for 15-18 minutes, until a deep caramel colour, making sure to stir in the last few minutes of cooking time to stop it catching.
• 9.
  Carefully add the butter and the peach puree, being careful as the mixture may spit, and stir to combine. Continue to cook for a further 2-3 minutes until a deep caramel colour. Remove from heat and set aside to cool slightly.
• 10.
  Pour the caramel sauce over the cake and serve with double cream alongside.