summer nectarine cakes
One of the beauties of subscribing to Australian cooking magazines while living in Norway is that you get those extra months of anticipation and longing, waiting for the ingredients to be in season. This recipe for Summer Nectarine Cakes was in the Jan/Feb 2006 issue of Donna Hay, but I only just baked them yesterday. They turned out yummy. My daughter absolutely loves them, though I would have liked a little more zing – perhaps I went too easy on the lemon rind, or perhaps the nectarine simply wasn’t quite utterly delicious enough.
I personally prefer the Nectarine Tart that I baked last week – it was easy and looked cool and has way more yummy nectarines! But my daughter says she likes these better. Here’s the recipe:
1 cup almond meal (ground almonds)
1/2 cup icing (confectioner’s) sugar, sifted
1/4 cup plain (all-purpose) flour
1/4 teaspoon baking powder
50 g (1 3/4 oz) butter, melted
1 tablespoon finely grated lemon rind
1 nectarine, halved and sliced
icing (confectioner’s) sugar, extra for dusting (I skipped this)
Preheat the oven to 180˚C (355˚F). Place the eggwhites, almond meal, sugar, flour, baking powder, butter and lemon rind in a bowl and mix well to combine. Spoon 1 tablespoon of the mixture into 12 lightly greased 1/4 cup (2 fl oz) capacity party tins and top with a slice of nectarine. Bake for 15 minutes or until puffed and golden. Dust over extra icing sugar to serve. Makes 12.