American Peach and Almond Snack Cake

Shopping list

• 250 g plain flour

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• 150 g caster sugar

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• 2 tsp baking powder

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• 0.5 tsp ground cinnamon

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• 200 ml almond milk — unsweetened

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• 80 ml sunflower oil

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• 1 tsp vanilla extract

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• 2 piece ripe peaches — stoned and sliced

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• 30 g flaked almonds

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Step by step

1. 1

   Preheat your oven to 180 °C (160 °C fan) and line a 20 cm square tin with baking parchment.

2. 2

   In a large bowl, whisk together the flour, sugar, baking powder and cinnamon.

3. 3

   In a jug, combine the almond milk, sunflower oil and vanilla extract.

4. 4

   Pour the wet ingredients into the dry and stir gently until just combined—do not overmix.

5. 5

   Scrape the batter into the prepared tin and smooth the top with a spatula.

6. 6

   Arrange the peach slices over the surface, pressing them lightly into the batter, then scatter over the flaked almonds.

7. 7

   Bake for 30– 35 minutes until golden and a skewer inserted in the centre comes out clean.

8. 8

   Cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.