Peach, Custard & White Chocolate Cake

Whoever invented the traybake cake or sheet cake as Americans like to call them is a GENIUS, they just somehow feel more effortless to whip up than your regular round layer cakes. This cake was an absolute hit in my house, my mum warmed hers up with even more lashings of custard as if there wasn't enough in the cake already - to be fair you can never have enough and with comments like 'they remind a bit of a school pudding, in a good way!' she can confirm this cake does work just as well hot or cold. 

In a more school dinner-kinda fashion, you could use tinned peaches if you don't have access to fresh and ripe ones, but be sure to drain them well beforehand and don't be afraid to use good old fashioned tinned custard here either, this is definitely the time and place for it but be my guest if you want to be bougie with fresh and homemade!

Peach, Custard & White Chocolate CakeCuts into 12
Ingredients:250g (1 cup) butter, softened plus extra for greasing250g (1 cup) ready made custard250g (1 cup + 1 tsbp) caster sugar4 large eggs1 tsp vanilla extract300g (2 cups) self raising flour50g (½ cup) ground almonds½ tsp baking powder70g (1⁄3 cup + 1 tbsp) white chocolate, chopped or as chips3 whole peaches, stone removed and sliced, or 1 tin of drained peaches1 big handful flaked almondsIcing sugar for dusting
Method
Heat the oven to 180°C/fan 160°C/350°F/gas 4 and butter and line a 20 x 30cm tin with baking parchment.
Reserve 100g (around ¼ cup) of the custard. Put the rest in a big bowl with the butter and sugar, and beat with an electric whisk until pale and fluffy. Beat in the eggs one by one, followed by the vanilla, then fold through the flour, ground almonds, baking powder and chopped white chocolate. 
Spoon the batter into the tin. Scatter over the sliced peaches, dot over dollops of the reserved custard and scatter with the flaked almonds. Bake for 30-35 minutes or until a skewer poked into the middle of the sponge comes out clean, however the custard blobs on top will be wet to touch but will set with cooling.
Cool, then cut into 12 chunks, dusting with a little icing sugar to serve.