For the fruit layer…
Melt 1 tbsp of butter and spread on the base of your cake tin. Sprinkle 1/4 cup brown sugar evenly on top.
Slice peaches into thin slices.
Arrange slices. In concentric slightly over-lapping circles to completely cover the base of the tin.
For the cake layer…
Grind 1/4 cup toasted almonds till fine and sieve it along with 1 cup all-purpose flour & 1 tsp baking powder. Keep aside.
Next, beat 1 cup sugar with 2 eggs till thick and homogeneous. Then with the beater running, slowly drizzle in 6 tbsp of melted cooled butter in a thin stream till all the butter I’d incorporated.
Whisk in 1/2 cup Greek yoghurt and a tsp of vanilla essence.
Fold in the flour mixing gently till just combined.
The final batter should be on the thicker side.
Spoon the batter on top of the peaches a tbsp at a time, till it covers all the peaches evenly.
Tap the cake tin gently to settle the cake batter and bake in a 350F preheated oven at the bottom most shelf for 40 minutes.
After 40 minutes, take out cake and allow to cool undisturbed for 10 minutes.
After 10 minutes, gently invert pan on a plate and leave undisturbed for 1 minute. The cake will gently slide out by itself. Do not shake violently to release!
Enjoy with tea/coffee as a delicious snack or serve with whipped cream or vanilla ice-cream as an indulgent dessert!