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Nectarine and raspberry cakes

From Tamara Jane

Preparation time 15 mins
Cooking time 35 mins
Makes 12 Cost $7.00

250g (1 2/3 cups) plain flour
50g ground almonds
2 teaspoons baking powder
1 teaspoon ground cinnamon
125g soft unsalted butter, chopped
220g (1 cup, firmly packed) dark brown sugar
1 teaspoon vanilla extract
3 eggs, at room temperature
250g (1 cup) sour cream
120g raspberries
80g slivered almonds, roasted
3 nectarines (see note), stoned, quartered
Demerara sugar, to sprinkle

Preheat oven to 180C. Sift flour, almonds, baking powder, cinnamon and 1/2 teaspoon salt into a bowl. Using an electric mixer, beat butter, brown sugar and vanilla until pale and fluffy. Add eggs one at a time, beatin after each. Add sour cream, beat until just combined, then stir in flour mixture, followed by half the raspberries.

Grease a 6-hole (3/4-cup capacity) Texas muffin tin, scatter almonds among bases, then spoon over batter. Top each cake with 2 nectarine quarters and scatter with remaining raspberries and a little demerara sugar. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Cool in tins for 5 minutes before turning out.


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