Name: Nectarine frangipane cakes with apricot glaze and pistachios
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 3 large nectarines (skin on), pitted and each cut into 8 segments; 150 gram unsalted butter, softened; 150 gram brown sugar; 1 teaspoon vanilla extract; 2 organic eggs; 200 gram ground almonds; 35 gram buckwheat flour, plus extra to flour tin; 2 tablespoon good-quality apricot jam; chopped pistachios, to decorate; pomegranate seeds, to decorate (optional)

Ingredients

3 large nectarines (skin on), pitted and each cut into 8 segments

150 gram unsalted butter, softened

150 gram brown sugar

1 teaspoon vanilla extract

2 organic eggs

200 gram ground almonds

35 gram buckwheat flour, plus extra to flour tin

2 tablespoon good-quality apricot jam

chopped pistachios, to decorate

pomegranate seeds, to decorate (optional)

Method

1.Preheat the oven to 180°C (fan-forced). Line a baking sheet with baking paper.

2.Place the nectarine slices on the sheet and bake for 20 minutes or until they start to look caramelised. Remove sheet and leave the oven on.

3.Generously grease and flour a 12-hole muffin tin.

4.In the bowl of an electric mixer, cream the butter and brown sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time. Mix in the ground almonds and flour until combined; do not over-mix.

5.Evenly divide the batter between the muffin moulds and lightly press 2 slices of cooled nectarine into each so the slices are still visible. Bake for about 20 minutes or until golden and springy to the touch.

6.Meanwhile, make the apricot glaze. Mix the jam with a few drops of water in a heavy-based saucepan and place over a medium heat until runny.

7.When cakes come out of the oven, brush a little glaze over each cake. Cool in the tray for 10 minutes before turning out onto a cooling rack.

8.Sprinkle with chopped pistachios and pomegranate seeds, if using. The cakes will keep in an airtight container, in a cool, dry place, for up to 3 days.

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Ingredients

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