- 180g butter
- 180g castor sugar
- 100g ground almonds
- 5ml almond essence
- 3 extra-large eggs, beaten
- 120g cake flour
- 120g self-raising flour
- 1ml salt
- 80ml water
- 8 nectarines, halved and thinly sliced
- icing sugar, for dusting
Preheat the oven to 180°C.
Cream the butter and add the sugar, ground almonds and almond essence.
Beat until light and fluffy. Gradually add the eggs, beating well in between each addition.
Sift the flours together with the salt and fold into the butter mixture alternating with the water until well blended.
Pour half of the cake mixture into a Le Creuset 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.
Bake for 40 – 45 minutes, or until a skewer inserted into the centre comes out clean (bearing in mind that this is a moist cake and should be juicy because of the nectarines).
Remove from the oven and allow to cool slightly in the tin before transferring the cake to a cooling rack to cool completely.
Dust with icing sugar before serving.