I’ve used peacharines for their gorgeous colour and flavour but regular peaches or nectarines can be used and they both pair beautifully with orange and almonds.
Serves: 6
INGREDIENTS
120 grams ground almonds
100 grams caster sugar
50 grams brown rice flour
30 grams desiccated coconut
1 teaspoon each ground cinnamon and ginger
100 grams butter, melted
2 large eggs, size 7
1 tablespoons honey
1 teaspoons vanilla paste or extract
finely grated zest 1 orange
2 ripe peacharines, thinly sliced with skin on
¼ cup flaked almonds
METHOD
Grease a 6-hole ½-cup capacity muffin tin and fully line each hole with baking paper
Preheat the oven to 160°C fan bake. Combine the ground almonds, sugar, rice flour, coconut and the spices together in a large bowl.
Whisk the cooled butter, eggs, honey, vanilla and orange zest together and stir into the dry ingredients.
Divide the batter evenly between the tin and top with slices of peacharine. Scatter over the almonds.
Bake for about 35 minutes or until a skewer inserted into the centre comes out clean and the cakes are risen and firm.
To serve: Dust with icing sugar and serve with softly whipped cream or yoghurt. Makes 6 cakes depending on the size of the tins used
If you would like the cakes to have a glossy sheen, warm a little apricot jam and brush over the cakes when cooked.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.