My dad turned up the other week with a silicon cake pan, my heart sunk a little admittedly as I already have way too many pans vs available space, plus it was silicon, which is not my most favourite bakeware item… however maybe, just maybe I am being swayed by the lure of silicon as I have to admit the cake slices came out perfectly from the pan, and it cleaned so easily for once! Something which had deterred me from others that would not clean for all the tea in
China… Though I did admittedly give the pan a quick spray of Dr Oetker’s cake release spray just to be safe!
Anyway, Sunday night came around and I was getting a little fidgety in the kitchen, impatiently waiting for something else in the oven to eventually decide to bake (it does help if you properly convert the cooking temperature from overseas recipes!) and my mind started wandering.. bad timing as I actually had a job interview the next morning and instead of reading up and rehearsing things to say other than ‘hire me’ in a squeaky voice, I was erm sorting through the baking cupboard and peeling manky leathery skinned nectarines – I think procrastibaking is the best term here!! I must of got some rehearsing done as I actually did get hired! Somewhat of a relief after having to change career due to my wonky knees and a few months of worry!
Now referring back to the manky leathery skinned nectarines, I really hate wastage but all four of them had ripened at the same time and I just didn’t manage to eat them when they were just right, you know that special time between 02.30 and 02.31 on alternate Tuesdays! I half heartedly peeled them and whilst they were a little mushy they were not fortunately mouldy and I decided to bake something with them instead… the cake pan happened to also still be in the kitchen and I thought well sod it, lets have a go…what’s the worst that can happen…
And I am glad I did, as in the process of rooting through the cupboards I discovered a forgotten bottle of some rather lovely bitter almond essence and they worked a dream together! It has a lovely, almondy amaretto like taste and a little goes a long way!
125g caster sugar
80g soft butter/ margarine
140g self raising flour
1 tsp baking powder
2 tbsp flaked almonds
2 eggs weighing 120g
50g greek yoghurt
½ tsp Bitter almond essence
2 ripe nectarianes, skinned, de-stoned and chopped into small pieces
Cream butter and sugar in a mixer. Beat in eggs and essence, then the yoghurt, flour and baking powder. Stir through the nectarine chunks.
Spoon into your prepared mold or cake tin, sprinkle the almonds over and bake for 18-20 minutes or until lightly browned and a skewer comes away clean.
Allow to cool for 15 minutes in the tin/ mold and gently transfer the slices onto a cooling rack. Store in an airtight container when fully cooled down.
The resulting slices were light and airy, the gorgeous aroma of almonds hits your nose as soon as you open the tin and they roughly lasted about 24 hours! I am sure you could substitute the nectarines for any other stone fruit successfully too.
As my cake slices used up the last two, slightly leathery but not quite mouldy nectarines up and the last few spoonfuls of some yoghurt, its my second entry intoElizabeth’s Kitchen Diary’s ‘No Waste Food challenge’ which is being hosted by the lovely Vohn’s Vittles for October! You can see my other entry – a fruit gratin here.