How to make
Put the softened butter with the sugar in a bowl.
Beat with a mixer for 5 minutes and add the eggs one after the other, while still beating with the mixer, until a homogeneous mixture is obtained.
Grind the raw and unpeeled almonds. Mix them with the flour, baking powder and sugar.
Add the almond mixture a little at a time to the butter mixture, by stirring with a spoon. Flavor with 1 tbsp. of rum.
Line a 22 cm baking pan with a piece of baking paper.
Pour the mixture and bake the peach cake at 360°F (180°C) for about 25-30 minutes.
Remove the baking pan from the oven, wait 10 minutes and release the almond cake.
Cool it on a wire rack. Heat the peach jam.
Spread the almond cake with peach jam generously.
Enjoy!
