Preheat your oven to 350 degrees. Spray a 12 inch round pan with baking spray or grease with butter.
* I used one of our fluted nonstick pans HERE
In a mixing bowl combine the sugar eggs and almond extract. Beat with an electric mixer on medium speed until pale yellow and fluffy. About 5 minutes.
Beat in the mascarpone on low speed until smooth.
Add in the dry ingredients until just absorbed. Do not over mix.
Using a spatula or a wooden spoon, fold in the chopped peaches.
Spread the batter into the prepared pan and using a teaspoon, dollop the peach jam all over the cake.
Arrange the peach slices around the edge of the cake leaving a 1 inch border.
Top with the crushed amaretti cookies. To easily crush them, place them in a zipper top plastic bag and crush them with a glass or a jar.
Bake for 40-45 minutes or until an inserted toothpick comes out clean.