Almond, Nectarine and White Chocolate Drizzle Cake

March 02, 2018

Almond, Nectarine and White Chocolate Drizzle Cake

Fruity and moist with a nutty crunch, this delicious 'tray-bake' cake is a real treat. Always use ripe soft fruit, the riper the fruit the sweeter and stronger the flavour, and if nectarines aren’t available, but there are lovely juicy peaches to hand, they’ll do nicely. 

As with all our recipes, tweak according to personal preference e.g. if not sweet enough, add extra sugar, if too sweet, add a little less. Feel free to leave your own hints, tips and recommendations in the comments section.

Preparation time 20 minutes. Cooking time 40 minutes

Ingredients

2 large ripe nectarines (or peaches)

125g slightly salted butter

100g blanched almonds

125g light brown sugar

2 medium eggs

2 teaspoons vanilla essence

125g Self-raising flour

½ teaspoon baking powder

100g good quality white chocolate

Equipment

Mixing bowl

Wooden spoon for mixing

28cm x 18cm greased baking tin, lined with greaseproof paper

Greaseproof paper for lining

Frying pan

Small microwavable bowl

Preheat oven to 1600C / 3200

Method:

1. Place almonds in a frying pan, and lightly toast over a gentle heat for 1-2 minutes, shaking the pan frequently. Leave to cool.

Almond, nectarine white chocolate drizzle cake recipe step 1

2. Stone and dice the nectarines (leave the skin on)

Almond, nectarine white chocolate drizzle cake recipe step 2 

3. Beat together the butter, sugar, eggs and vanilla essence (your ‘wet mix’).

4. Mix together the four and baking powder, and add to your ‘wet mix’. Stir until thoroughly combined. 

5. Roughly chop the nuts and fold half of the nuts into the cake batter, stir thoroughly and pour into your greased and lined baking tin.

Almond, nectarine white chocolate drizzle cake recipe step 3

6. Sprinkle the remaining nuts and the chopped nectarine pieces over the top of the cake batter. 

Almond, nectarine white chocolate drizzle cake recipe step 4

7. Bake on the middle shelf of a pre-heated oven for approximately 40 minutes, until risen and the sponge feels firm to the touch.

8. Remove from oven and leave to cool in tin.

9. Melt the chocolate gently in the microwave (short 20-30 second bursts on ‘HIGH’ until melted – stir between each heating burst). Use a spoon to drizzle the chocolate over the surface of the cake. 

Almond, nectarine and white chocolate drizzle cake recipe step 5

10. Cake can be cut whilst in the tin, or the whole thing can be lifted out (the greaseproof liner will help keep the cake together whilst being handled), placed on a clean flat surface and then cut in a grid shape to produce desired number of portions.

Almond, nectarine and white chocolate drizzle cake recipe  

 Cake is best eaten within 2-3 days. Not suitable for freezing.




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