Nectarine and almond cake recipe from Le Creuset 

Everyone, drumroll please… The Great British Bake Off is back and we have the perfect nectarine and almond cake recipe to help you celebrate. From soggy bottoms to Prue Leith’s necklaces; the gingham altar to the infamous bin-gate, we couldn’t be more excited for what this year's GBBO will bring. As the bakers get ready to enter the tent, so should we all whip out our KitchenAids and dust off our aprons. To get everyone in the spirit, here’s a seriously delicious nectarine and almond cake recipe from the baking whizzes at Le Creuset. Give it a try and we’re sure that star baker accolade is yours (or rather, in your household at least)…

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INGREDIENTS 


180g butter

180g caster sugar

100g ground almonds

1 teaspoon almond essence

3 large eggs, beaten

120g cake flour (a specialist flour, ground finely for baking. Alternatively, plain flour can be used in its place)

120g self-raising flour

80ml water

8 nectarines, halved and thinly sliced


METHOD


1. Preheat the oven to 180°C/160°C fan/Gas Mark 4. Cream the butter and the sugar, add the ground almonds and almond essence, beat until light and fluffy. Gradually add the eggs, beating well in between each addition.

 

2. Sift the flours together with the salt and fold into the butter mixture, alternating with the water until well blended.

 

3. Pour half of the cake mixture into a 23cm square cake tin and arrange half of the sliced nectarines on top. Cover with the remaining cake mixture and again layer the remaining nectarines on top.

 

4. Bake for 40-45 minutes, or until a skewer inserted into the centre comes out cleanly (bearing in mind that this is a moist cake and should be juicy because of the nectarines). 

 

5. Remove from the oven and allow to cool slightly in the tin before transferring to a cooling rack to cool completely. Dust with icing sugar before serving.


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