Nectarine almond sponge

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 8

Time to make: 1 hr

Hands-on time: 20 mins

Ingredients

More weights & measures

115g reduced-fat spread

½ cup soft brown sugarlight brown cane sugarX

2 eggs

¾ cup self-raising flour or gluten-free baking mix

3 tablespoons ground almonds

1 teaspoon almond essence

3 nectarines or peaches, de- stonepitXd, sliced

icingfrostingX sugar, to sprinkle

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Instructions

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1 Line a 20cm baking tin with greaseproof paper. Preheat oven to 180°C. Cream spread with sugar until light and creamy.

2 Add eggs and beat in. Fold in flour and ground almonds. Add essence.

3 Scatter half the stone fruit over the base of prepared tin. Top with sponge mixture and spread to cover evenly. Scatter over the remaining fruit. Level the surface.

4 Bake for 35-40 minutes or until golden brown and firm to touch. Sprinkle with icing sugar before serving.

Variations

Make it gluten free: Use gluten-free baking mix (same quantity) instead of self-raising flour.

Nutrition Info (per serve)

Calories 219cal

Kilojoules 920kJ

Protein 4g

Total fat 13g

–Saturated fat 2g

Carbohydrates 25g

–Sugars 14g

Dietary fibre 1g

Sodium 100mg

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.

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