So yesterday we farewelled the incredibly bizarre summer of 2013/14. One week freezing cold followed by weeks of extreme heat waves. Devastating bushfires and sadly not much summer rain, so everything is looking rather brown, drab and worn out.
A little reminder that summer produce will soon start disappearing in the shops (or will increase greatly in price!!)- so we stocked up on nectarines, peaches, plums and raspberries and came home to bake!
As a tribute to the last day of summer I baked this nectarine, raspberry and almond cake.
I have to say….IT TASTED AMAZING!!!!!! Can I say that or am I sounding extremely bias? Even my husband kept saying….This is soooooooo good. And bribing the kids to eat all of their dinner was easy with cake and custard as a reward.
The house smelt like a jam biscuit factory whilst it was baking away (heaven). We ate it whilst it was still warm. The outer crust was crunchy and slightly sticky, and the fruit had sunk into the cake and stewed so it was all sweet and gooey inside. This would make a great dessert or perfect for brunch. But who needs an excuse…..??? You could easily substitute whatever fruit combination (and nuts) you have which is the great thing about this recipe, and means handy for using up any leftovers.
Nectarine, Raspberry & Almond Cake
165g Unsalted butter
200g Caster sugar
1 tspn Vanilla extract
2 large eggs
130g SR Flour
35g Almond Meal
a pinch of salt
2 large Nectarines (or 3 small ones)-peeled and sliced into segments
100g Raspberries
Flaked almonds
Icing sugar to dust
Line 23 cm springform baking tin. Pre heat oven to 180 deg celcius.
Melt butter and allow to cool for 5 minutes.
Measure out sugar, vanilla and eggs, then add cooled butter. Beat together until mixture is smooth.
Stir in sifted flour, almond meal and salt until well combined.
Pour mixture into baking tin. Top with fruit, spreadly evenly. Sprinkle over flaked almonds.
Bake for 45-50 mins. I kept checking from 30 minutes onwards-it could be easy for the top to get to brown. Mine was ready at the 45 minute mark.
Allow to cool, then serve with a dusting of icing sugar as it is or with a dollop of yoghurt, thick cream or custard.
Goodbye Summer…… Hello Autumn!
Have a great weekend!!
Thank you very much Kylie - this cake was a big hit! Made it to take to friends in Friday and it was delicious - everyone loved it! Then we finished off the rest on Sunday - still so tasty. Everyone has requested recipe and I will definitely be making again. Many thanks, Annie (a big welcome to Echuca too!)
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