
Nectarine and almond bake
(at time of publication)
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)
Instructions
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 196cal
-
Kilojoules 820kJ
-
Protein 4g
-
Total fat 13g
-
–Saturated fat 2g
-
Carbohydrates 15g
-
–Sugars 12g
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Dietary fibre 2g
-
Sodium 80mg
-
Calcium 40mg
-
Iron 1mg
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