Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease the cake tin with butter or oil.
Prepare 2 peaches: Peel, stone and cut the peaches into dice. Wash and dry 200g (7oz) redcurrants and remove from the stems.
Beat 175g (6oz)butter and 175g (6oz) sugar together until very pale and fluffy, then beat in 3 eggs one at a time, beating well after each addition. Add a tablespoon of the measured 150g (5oz) flour with the last egg to help prevent curdling.
Sift the remaining flour and 1½ teaspoons baking powder into the bowl and fold in. Add the prepared fruit and 75g (3oz)ground almonds and gently fold in until combined.
Spoon into the prepared tin and level the top. Bake in the centre of the oven for about 1 hour or until springy to the touch and a skewer inserted into the centre comes out clean.
Allow to cool in the tin. To serve carefully transfer to a serving plate and sprinkle with icing sugar.
Notes
Cook's Tip
Choose firm but ripe peaches. If the peaches are very ripe and juicy they may make the cake a little soggy.This cake is made using the creaming method, for lots of tips on how to make the perfect cake using this method see How To Make the Perfect Victoria SandwichServe slightly warm with cream or ice-cream as a dessert
Store
The cake will keep for 3 – 4 days if kept in an airtight container in the refrigerator. For the best flavour allow to come to room temperature before serving.Freeze for up to 3 months.