Toscacake with peaches

This delicious cake is based on a recipe from a famous Swedish baker called Leila Lindholm. I have made some changed to the original recipe to better suit my personal preferences. Will take you 1h to make (including the time for the cake to bake in oven). This recipe is good for 8-10 people. Serve when chilled with tea or coffee as a late afternoon snack.

You need:

3 eggs
2 dl (0.8 cup) sugar
75 gram butter
1 dl (1/2 cup) milk or heavy whipping cream
 3 1/2 dl (1 1/2 cup) all-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
2 medium/big size fresh and ripe peaches or nectarines

For Topping:

25 gram butter
1/2 dl (0.2 cup) honey or syrup
3/4 dl (0.3 cup) heavy whipping cream
1dl (little less than 1/2 cup) sugar
50 gram almond slices
1dl (1/2 cup) mixed seeds (pumpkin, sunflower or poppy - whatever you may prefer)

Instructions:

Preheat oven to 175'C (350F)

1. Mix eggs and sugar in a bowl with an electrical whisk until smooth and creamy.

2. Add flour, baking soda and salt. Mix with a spoon or a hand whisk.

3. Melt butter and add to the mix along with the milk, using a hand whisk or a spoon. 

4. Grease a round oven safe form and add the mix to it. Set aside.

5. Clean and cut the peaches into small cloves. Push gently the peach cloves into the mix. Make one small and one big circle.

6. Bake in oven for 20 min.

7. Meanwhile prepare the topping. Melt butter in a pot, mix with cream, honey (or syrup) and sugar. Let it boil for 2 min. Add the almond slices and the mixed seeds. Let it boil for an additional 2 min.

8. When the cake has been in oven for 20 min, spead the topping on the cake and bake for an additional 15 min.

Let it chill and Enjoy!