800g freshly poached or tinned peaches 400g freshly poached or tinned pears 250g butter 3/4 cup caster sugar 2 eggs 1 cup Melinda's Gluten-Free Self Raising Flour 1/3 cup milk 3/4 cup almond meal 80g butter 1/4 cup caster sugar 2 teaspoons cinnamon
1. Preheat oven to 170 degrees. Grease & line a 24cm spring form tin. 2. Drain fruit, slice. Beat softened butter & sugar until light & creamy. Add 2 eggs, beat till combined. 3. Fold in flour & milk. Transfer mixture into prepared tin. 4. Combine melted butter, caster sugar, cinnamon in bowl. 5. Over the batter, sprinkle almond meal. Top with fruit, pour cinnamon butter topping over fruit. 6. Place tin on a baking tray & place another tray on top of tin, enclosing the cake. Bake for 1 1/2 hrs. Remove top tray, bake for a further 15 mins. Stand cake for 30 mins in tin before serving.