I’ve used peacharines for their gorgeous colour and flavour but regular peaches or nectarines can be used and they both pair beautifully with orange and almonds.
Serves: 6
INGREDIENTS
120 grams ground almonds
100 grams caster sugar
50 grams brown rice flour
30 grams desiccated coconut
1 teaspoon each ground cinnamon and ginger
100 grams butter, melted
2 large eggs, size 7
1 tablespoons honey
1 teaspoons vanilla paste or extract
finely grated zest 1 orange
2 ripe peacharines, thinly sliced with skin on
¼ cup flaked almonds
METHOD
Grease a 6-hole ½-cup capacity muffin tin and fully line each hole with baking paper
Preheat the oven to 160°C fan bake. Combine the ground almonds, sugar, rice flour, coconut and the spices together in a large bowl.
Whisk the cooled butter, eggs, honey, vanilla and orange zest together and stir into the dry ingredients.
Divide the batter evenly between the tin and top with slices of peacharine. Scatter over the almonds.
Bake for about 35 minutes or until a skewer inserted into the centre comes out clean and the cakes are risen and firm.
To serve: Dust with icing sugar and serve with softly whipped cream or yoghurt. Makes 6 cakes depending on the size of the tins used
If you would like the cakes to have a glossy sheen, warm a little apricot jam and brush over the cakes when cooked.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!