Nectarine and almond bake

Photographer: Melanie Jenkins

Serves: 12 (makes 12 slices)

Time to make: 45 mins

Hands-on time: 10 mins

Ingredients

100g reduced-fat spread
100g castor sugar
2 eggs, beaten
140g ground almonds
½ cup flour
1 teaspoon baking powder
3 nectarines, halved, stonepitX removed, cut in small wedges
1 tablespoon slivered almonds (optional)

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Instructions

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1 Preheat oven to 175°C. Place spread and sugar in a large mixing bowl and beat until light and fluffy. Slowly add eggs and ground almonds. Sieve flour and baking powder into mixture. Stir well until mixture is smooth.

2 Grease a 24x16cm baking tin with reduced-fat spread. Pour mixture in tin. Top with a nectarine layer and sprinkle with slivered almonds (if using).

3 Bake for 35 minutes until golden. Leave to cool then cut in 12 slices. Store in an airtight container for up to 3 days.

Variations

Make it gluten free: Use gluten-free flour and baking powder.

Nutrition Info (per serve)

Calories 196 cal

Kilojoules 820 kJ

Protein 4 g

Total fat 13 g

Saturated fat 2 g

Carbohydrates 15 g

Sugar 12 g

Dietary fibre 2 g

Sodium 80 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.