Cut peaches into 5 mm slices, and sprinkle lemon juice. Save some good looking ones for the topping.
Bring the butter to room temperature, or microwave at 500 W for a little less than 30 seconds to soften. Whip butter until creamy, and add sugar. Continue to whip until white.
Add an egg and mix. Put the another egg in and mix. Sift in almond and cake flour together. Mix and add rum.
Mix butter brought to room temperature, and cake flour, and coat the tart mold. Pour half amount of the batter from Step 3 into the mold evenly. Line the sliced peaches.
Pour rest of the batter on top. Decorate with peaches saved at Step 1 as the topping. Bake in the preheated oven at 180C/350F for 25- 30 minutes.
Boil the syrup in the can to thicken. Brush on the cake surface for shine. You can pour the syrup into a heat resistant container. Microwave without covering to thicken.
Garnish with a green herb leaf. This is good for a house party or as a gift. The cake is moist and the peaches are juicy!
I baked mini tarts. These are perfect for gifts.
Story Behind this Recipe
I often bake cakes with canned fruits. This recipe is one of them, and my family and friends love this, so I posted the recipe.
Adjust the baking time to your oven. You can bake a delicious cake with canned yellow peaches, pears, or pineapples. Lemon juice removes the canned food smell, and the cake will be much tastier. You don't need to use all of the thickened syrup for this recipe. It's just as delicious if you put it in yogurt or spread on bread.