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Pour half of the batter into the pan. Spoon the cooled custard over it, spreading gently. Cover with the remaining batter and top with peach slices.
Bake:
Bake for 35–40 minutes or until a toothpick comes out clean. Let the cake cool, then dust with powdered sugar.
Serving and Storage Tips
Serve chilled or at room temperature with tea or a scoop of vanilla ice cream.
Store covered in the refrigerator for up to 3 days.
Variations
Substitute peaches with nectarines or apricots.
Add a pinch of cinnamon to the batter for extra depth.
FAQ
Q: Can I use canned peaches?
A: Yes, just make sure to drain them well.
Q: Can I use regular flour instead of 00 flour?
A: Yes, all-purpose flour works fine, but the texture may be slightly denser.
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