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- 250 g
unsalted butter, softened, plus extra to grease
- 250 g
caster sugar
- 1 tsp.
almond extract
- 4
medium eggs, beaten
- 150 g
self-raising flour
- 175 g
ground almonds
- 175 g
golden marzipan, cut into 1cm pieces
- 4
medium-ripe nectarines, halved, stoned and sliced
- 25 g
flaked almonds
- 2
-3tbsp apricot jam, to glaze
Icing sugar, to dust
- Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5 x 30.5cm (8 x 12in) roasting tin with baking parchment, making sure it comes just above the top of the tin (to help remove the cake later).
- Step 2Using a handheld electric whisk beat butter and sugar in a large bowl until pale and fluffy, about 5min. Beat in almond extract and a pinch of salt. Gradually beat in the eggs, whisking well after each addition. If the mixture looks as if it's curdling, beat in 1tbsp of the flour.
- Step 3Using a large metal spoon, fold in (remaining) flour and ground almonds. Next fold in chopped marzipan. Scrape into prepared tin and smooth to level. Arrange nectarine slices on top in 3 neat lines. Scatter over flaked almonds and bake for 40-45min, or until a skewer inserted into the centre comes out clean.
- Step 4Leave to cool in tin for 10min. Meanwhile brush the jam over the nectarines. Transfer cake to a wire rack to cool. Serve just warm or at room temperature, lightly dusted with icing sugar.
To store:
Once cooled, store in an airtight container at room temperature for up to 3 days.
Per Serving:
- Cals: 403
- Protein: 8g
- Total Fat: 24g
- Saturates: 10g
- Carbs: 38g
- Total Sugars: 30g
- Fibre: 2g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
