Nectarine almond sponge

Serves: 8

Time to make: 1 hr

Hands-on time: 20 mins

Ingredients

More weights & measures

115g reduced-fat spread

½ cup soft brown sugarlight brown cane sugarX

2 eggs

¾ cup self-raising flour or gluten-free baking mix

3 tablespoons ground almonds

1 teaspoon almond essence

3 nectarines or peaches, de- stonepitXd, sliced

icingfrostingX sugar, to sprinkle

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Instructions

Stay Awake

1 Line a 20cm baking tin with greaseproof paper. Preheat oven to 180°C. Cream spread with sugar until light and creamy.

2 Add eggs and beat in. Fold in flour and ground almonds. Add essence.

3 Scatter half the stone fruit over the base of prepared tin. Top with sponge mixture and spread to cover evenly. Scatter over the remaining fruit. Level the surface.

4 Bake for 35-40 minutes or until golden brown and firm to touch. Sprinkle with icing sugar before serving.

Variations

Make it gluten free: Use gluten-free baking mix (same quantity) instead of self-raising flour.

Nutrition Info (per serve)

Calories 219 cal

Kilojoules 920 kJ

Protein 4 g

Total fat 13 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 14 g

Dietary fibre 1 g

Sodium 100 mg

Calcium 40 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.