It could be the weather or it could be because I have a little man at home full of cold but I woke up today and just wanted to bake.
My cook book library is extensive but my favourtie ‘go to’ book for almost all occasions is ‘Marie Claire Kitchen by Michele Cranston‘. It is well organised, beautifully photographed and I have cooked many a recipe from it and am yet to be disappointed.
The nectarine and almond cake is so quick and the perfect cake for last minute visitors as I generally have all the ingredients in the cupboard.
The recipe calls for 8 fresh nectarines but I always use tinned peaches, just make sure you drain off all the juice before adding it to the batter.
300g of caster sugar
250g plain flour
2 teaspoons baking powder
1 teaspoon natural vanilla extract
8 nectarines or tin of sliced peaches (drain juice)
55g ground almonds
Method: preheat oven to 180 degrees celcius and grease and line a 23cm springform tin. Combine eggs, milk, sugar, flour, baking powfer and vanilla to form a thick batter then fold in the peaches. Spoon batter into tin and top with ground almonds and dobs of butter*. Bake for 40 minutes, test with a skewer to ensure cake is cooked through, remove tin from over and allow the cake to cool before serving.
Slice and enjoy with a cuppa.
* I just throw in the ground almonds (and omitt butter) when I am combining the other ingredients. The crunchy almonds are a nice touch but I think the cake is just as nice with some icing sugar sprinkled on top. Either way, it’s a winner all round.
Given that this cake was so speedy and effortless I decided to bake some of Smitten Kitchen’s chocolate brownies. They are equally quick to prepare, very tasty and are cooking away this very minute.
Jason will be pleased. After all…isn’t the way to a man’s heart through his stomach??
I should have his heart by now but no doubt will bag some “brownie” points…sorry, couldn’t resist ;)
Have a great weekend x