Peach Hazelnut Cakes
Blanch the peaches in a pot of boiling water for 10 seconds. Run under cold water and remove the skin. Halve and remove the pits and cut the flesh into small cubes.
Preheat the oven to 200°C (approximately 390°F) convection. Butter and flour various small baking molds (such as hearts, roses, Kugelhupf).
In the bowl of an electric mixer, beat the butter until creamy, add the sugar, and beat in the eggs one at a time, beating well after each addition. Beat in the peach liqueur. Stir together the flour, baking powder and hazelnuts and fold into the batter along with the peach pieces. Spoon into the molds.
Bake until golden brown, about 15 minutes. Let cool and invert onto plates. Sprinkle with powdered sugar and serve.