Nectarine-Almond-Dessert-Cake

Nectarine and Almond Dessert Cake

An Old Time Favourite, Nectarines

I can remember as a child having Nectarines in our Orchard.
As kids we would rush down to the Orchard hoping Mum hadn’t picked all the Fruit for Bottling.
Grand-dad built Mum a Cupboard to store her Preserves in out of an old Oak Wardrobe which was stored in the Garage. When opening the door it was like looking into a Treasure Chest. All the shelves were laden with Fruit which gave off jewel like colours of the Rainbow.

We didn’t have to climb the Tree really because they were of medium size with arching branches. My Brother was always the Monkey. My Sisters and I were happy with that because we had an ulterior motive. We would be standing on the ground ready to grab the best Fruit first. He never seemed to work that one out.

Nectarines are sweet, packed with Anti-oxidants, Minerals, and Vitamins. They are actually closely related to the Peach but smaller in size and have a smooth skin. 100g of Nectarines is equal to 44 Calories.
Eat fresh, excellent in Fruit Salads, Jams, and any Desserts really. Absolutely delicious baked with a Sponge or Crumble on top.

 

Nectarine and Almond Dessert Cake

  • 3 Ripe Nectarines
  • 150g Butter
  • 1 tablespoon Honey
  • Zest of 1/2 Lemon
  • 3 large Eggs
  • 1 cup Ground Almonds
  • 1/2 cup Healtheries Gluten Free Flour Mix
  • 1/2 teaspoon Baking Powder

 

Topping

  • 2 tablespoons Ground Almond
  • 1/2 teaspoon Cinnamon

 

Preheat your Oven to 180ºC.

Grease or line a 20cm Cake Tin.

Wash then slice the Nectarines into 1/8s, set aside for later.

Beat Butter, Honey and Lemon Zest until pale, fluffy and well combined.

Whisk the Eggs together in a clean Bowl and add them to the Butter mixture.

Fold in the Ground Almonds gently making sure the mixture is combined evenly and there are no lumps.

Pour the Batter mixture into your prepared Tin.

Top with the Nectarines laying them into a circular pattern.

Mix together the Ground Almonds and Cinnamon, sprinkle over the surface of your Cake .

Bake for about 35 – 40 minutes or until a skewer inserted in the middle of the Cake comes out clean.

Serve warm with a dollop of Ice-cream or plain Greek Yoghurt.

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