Peach custard cake

1.Grease a 22cm round x 7cm-deep cake pan. Line base and side with baking paper, extending paper 
3cm above pan edge.

2.To make cake, beat butter, sugar and extract in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

3.Sift over combined flour, custard powder and baking powder. Stir with a wooden spoon until combined. Spoon half the cake mixture into prepared cake pan. Smooth top. Spread over cold custard. Drop remaining cake mixture over custard. Smooth top.

4.Cut peaches into 12 wedges. Discard stones. Arrange wedges over cake mixture.

5.Cook in a moderate oven 
(180C) for 30 minutes. Reduce oven to moderately slow (160C). Cook for a further 45 minutes, or until lightly golden and firm to touch. Stand for 15 minutes in pan. Turn out onto a plate. Remove pan. Invert onto a serving plate.

6.Serve cake warm, dusted 
with sifted icing sugar.

7.To make custard, sift custard powder and sugar into a medium heatproof bowl. Bring milk to boil in a saucepan. Gradually whisk into sugar mixture until combined. Return mixture to same saucepan. Whisk over a medium heat until thickened. Transfer to a heatproof bowl. Cover surface with plastic wrap to prevent skin from forming. Cool.