Instructions: * Caster sugar is very fine sugar; we call it berry sugar.

If you dont have it on hand you can whirl regular granulated sugar in the food processor for a few seconds. If you cant do that then just use regular granulated sugar.

Preheat oven to 350F (180C; Gas 4). Grease an 8-inch (20cm) springform pan and line it with greased paper. Drain the canned peaches thoroughly.

In a large bowl cream the butter and sugar together until light and fluffy.

Beat the eggs in, one at a time; beat well after adding each one. Mix together the flour and lemon rind; fold into the egg mixture. Pour the batter into the prepared springform pan and smooth the top.

Arrange the peach slices in a circular pattern on top of the cake batter.

Sprinkle with the chopped hazelnuts.

Bake for approximately 45 minutes. Near the end of the baking time warm a serving dish.

Removed the baked tart from the pan and transfer it to the warmed serving dish. Serve immediately with cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.