Ingredients
2-3 ripe white nectarines, stoned, thinly sliced (see notes)
1 tablespoon of powdered sugar
1 1/4 cups (185g) of rising flour
1/2 cup (60 g) of almond flour
3/4 cup (165g) of powdered sugar, extra
150 g of melted butter
1/2 cup (125 ml) of honey
3 eggs Coles Australian Range free
1/2 cup (120 g) of sour cream
Method
- Step 1 : Preheat the oven to 180C. Grease and form the base and side of a 20 cm round cake pan with baking paper.
- Step 2 : Place the nectarine or plum, slightly overlapping, on the base of the cake pan. Sprinkle with sugar
- Step 3 : Combine the flour, almond flour and extra sugar in a large bowl. Beat the butter, honey, eggs and sour cream in a medium bowl. Pour it into the flour mixture and stir to combine. Pour over the nectarine or plum and smooth the surface.- - Step 4 : Bake for 1 hour or until a skewer inserted in the center comes out clean. Let stand for 10 minutes to cool a little before placing it on a serving plate. Cut into pieces and serve hot or at room temperature
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