Peach Pudding Cake

FOR THE CAKE:
Preheat oven to 350 degrees F. Grease a 9-inch springform pan.

Beat together the eggs and sugar until thick and pale. Combine the flour, baking powder and ground almonds and fold into the egg mixture in 3 batches. Add the butter and vanilla with the last batch. Pour the mixture into the prepared pan and arrange the peaches on top. Bake until a skewer inserted in the middle comes out clean, about 45-50 minutes. Cool slightly before removing from the pan.

FOR THE GLAZE:
Combine the apricot jelly or jam and water in a saucepan and cook over low heat until blended. Brush the cake with the glaze and serve warm, with cream or ice cream.