Prepare a cool oven (170c/325f/gas 3). Grease and line a 5 litre loaf tin.
Cut half a peach in thin slices and reserve. Chop the rest and place in a basin with the raisins, orange rind and juice. Stir to coat.
Cream margarine and brown sugar, beat in the eggs, a little at a time, then fold in the flour, baking powder and ground almonds.
Add the peach mixture and walnuts and mix gently. Place in the tin, press down and smooth the surface.
Arrange the sliced peaches down the centre and sprinkle with caster sugar. Place on a baking sheet and bake in the centre of the oven for 1 1/2 - 1 3/4 hours until the cake feels firm. Cool in the tin then turn out.
Foil wrap and refrigerate.
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