A fabulous yet simple recipe from Mastering the Art of Baking by Anneka Manning, this cake is wonderful. I love it as is with a coffee for second breakfast, while my family prefer it with a slurp of cream.
125g soft unsalted butter (I use stork for cakes)
110g caster sugar
2 large eggs
150g plain flour
1 tsp baking powder
1 tsp almond essence
50g ground almonds
50g flaked almonds
3 large nectarines, each cut into 12 wedges
Icing sugar to dust
Cream to serve if desired
- Heat oven to 180C and line the base of a 21-23cm springform cake tin with parchment.
- Cream together the butter and sugar for ages until really pale and fluffy. Do this for longer than you think you need to, so use an electric whisk or freestanding mixer.
- Beat in the eggs one at a time with a spoonful of the flour per egg so that the batter doesn’t curdle.
- Switch to a metal spoon and gently stir in the rest of the flour and baking powder, then the almond essence & ground almonds.
- Spread half of the batter evenly in the tin, then place a layer of nectarines on top per the photo.
- Scatter over half of the flaked almonds, then repeat with the remaining batter, nectarines & flaked almonds.
- Bake for 50 minutes or so until a skewer comes out clean.
- Leave to stand for 5 mins, then remove the tin and leave to cool completely on a wire rack.
- Serve while warm for pudding, cold with coffee, or you could even whack a slice in the microwave and serve with ice-cream.