Search this site:

Preheat oven to 180°C. Brush a square 20cm. cake pan with melted butter to grease. Line the base and sides with greaseproof paper and then grease the paper.
Sift together the almond meal and 1 ½ cups of caster sugar in a bowl.
In another bowl, whisk together the eggs and brandy. Add the butter and whisk lightly. Add to the sifted mixture and stir until well combined. Pour into the prepared pan. Sprinkle with slivered almonds. Bake for 35-40 minutes or until cooked through.
Meanwhile, combine the remaining cup of caster sugar, water and cardamom pods in a saucepan over a moderate heat. Cook till the sugar dissolves. Bring to a simmer while stirring. Now cook, without stirring, for 2 minutes. Add the wine and simmer for 2 minutes or until the mixture thickens slightly. Add the peaches and simmer until just tender. Set aside to cool.
Peel the peaches, and halve them. Discard the stones. Tip the peaches into the prepared syrup.
Dust the cake with the confectioner’s sugar. Serve warm or at room temperature with cream and poached peaches.