Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 8 people
Estimated cost per serve is 1.18 dollar
Difficulty level: 3 out of 4
11 Ingredients
Batter
- 3/4 cup caster sugar
- 100grams butter, softened
- 2teaspoons vanilla extract
- 3 free range eggs
- 1/2 cup Greek-style yoghurt (plus extra to serve)
- 2 1/2 cups almond meal
- 2teaspoons baking powder
- 100grams unsalted butter, melted
- 1/3 cup brown sugar, firmly packed
- 3 yellow nectarines, halved, destoned, thickly sliced
- 2tablespoons natural sliced almonds, toasted
Nutrition per serving
2590kJ / 618Cal
2590 Kilojoules or 618 Calories
30% of daily energy intake*
Protein
14.0grams
Fat
45.8grams
Carbs
36.2grams
Sugars
35.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A beautiful centrepiece for an afternoon tea or dessert, this gluten-free cake has a gorgeous texture and a delicate pop of sweetness from the juicy nectarines.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Grease and line a 20cm round (5cm deep) cake pan with baking paper.
Step 2 of 4
Place butter in pan, tilting pan to ensure it covers base. Sprinkle sugar evenly over base. Arrange nectarines in a spiral pattern over sugar mixture.
Step 3 of 4
To make the batter, use an electric mixer to beat sugar and butter for 5 minutes or until pale and creamy. Add vanilla, then eggs, one at a time, beating until just combined between each addition. Stir in yoghurt, then fold in almond meal and baking powder.
Step 4 of 4
Pour batter over nectarines. Bake for 50 minutes or until a skewer inserted into centre comes out clean. Stand in pan for 10 minutes before turning out onto a platter. Scatter over almonds and serve with extra yoghurt.
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