• Grease and line an 8×8-inch (20x20cm) baking pan with parchment paper. Leave an overhang of parchment paper making it easy to lift out the cake after baking
• Separate the eggs. Yolks in one large bowl and whites in another.

Egg yolk mixture

• Add white granulated sugar to the bowl with the yolks.
• Beat until the mixture turns pale and creamy (about 4 to 5 minutes)
• Pour the melted butter and vanilla extract into the bowl and mix until combined.
• Add the flour: With a spatula use a folding motion to mix in the flour. Mix until just lightly combined.
• At this step, the mixture will have a very soft, dough like consistency.
• Pour in the lukewarm whole (full fat) milk while the the beater is running on low speed. Beat until fully combined. At this step the mixture will look and feel thin and liquidy.

Egg white mixture: Rinse out and dry the whisk or beaters (if you were using for the yolk mixture).

• In a separate large bowl, beat the egg whites on medium speed for about 4-5 minutes. When the beaters are lifted from the bowl, the whites should now form stiff peaks. Be careful not to overbeat the egg whites past this stage. Or the result will be curdled egg whites. (See note 4)
• Combine the egg yolk mixture with the egg white mixture: Use a spatula to transfer the beaten egg whites to the yolk mixture. Fold the beaten egg whites into the yolk mixture with a spatula.
• Don't worry if you see a few specks of egg white on the surface. Its fine. You don't want to overmix the batter. At this step the mixture will appear very thin and liquidy. This too is perfectly normal.
• Preheat the oven now to 325° F / 170°C (150°C) if you are using a fan assisted oven)

Layer slices of peaches over the batter.

• Layer slices of peaches over the batter. Although the batter has such a liquid like consistency, the peaches will not sink into the batter. It will hold up perfectly by the fluffy cake layer structured mostly by beaten egg whites.
• If you are using almonds, you have the option to either sprinkle it over the peaches before baking or do so after the baking process.
• If you don’t like almonds, simply skip adding them to the recipe.
• Bake for approximately 40-45 minutes, or until the center is barely moving and the top feels firm when touched. A skewer inserted in the middle of the cake should come out clean once baked.
• Start checking the cake after 30 minutes as baking time may vary depending on your oven or pan. Do not over bake the cake as this will cause it to become rubbery and lose its custard layer.
• If the top is browning too quickly before it's baked, then shape foil into a dome and place it over the cake. It should not touch the batter.
• Once baked, turn the oven off. Open the oven door but leave the cake in the oven for 5 minutes. This prevents it from collapsing too abruptly due to the sudden temperature change.
• Remove the cake from the oven, leave it in the pan to cool for 30 minutes.
• Refrigerate: Leave the cake in the pan and refrigerate for 1 hour, allowing the custard to set. The cake will shrink down slightly as it cools and this is normal
• Remove the cake from the fridge, Sift powdered sugar over the top if you like. Use the overhang of the parchment paper to lift the cake out of the pan. Then slice into portions and serve.

How to store Peach Almond Custard Cake

• Store the cake in an airtight container in the refrigerator for up to 7 days. Serve cold or leave to warm to room temperature before serving.