Nectarine and almond bake
Serves: 12 (makes 12 slices)
Time to make: 45 mins
Hands-on time: 10 mins
Total cost: $8.76 / $0.73 per serve
(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, stone 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
-
Dietary fibre 2g
-
Sodium 80mg
-
Calcium 40mg
-
Iron 1mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
