Name: Little nectarine and cinnamon picnic cakes
Yield: 1
Ingredients: 250g (1 2/3 cups) plain flour; 50g ground almonds; 8.00 gm baking powder; 2.50 gm ground cinnamon; 125g soft unsalted butter, chopped; 220g (1 cup, firmly packed) dark brown sugar; 4.40 gm vanilla extract; 3 eggs, at room temperature; 250g (1 cup) sour cream; 120g raspberries; 80g slivered almonds, roasted; 3 nectarines (see note), stoned, quartered; Demerara sugar, to sprinkle

Little nectarine and cinnamon picnic cakes

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Prep Time:

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Enjoy these delightful picnic cakes with loved ones on a sunny summer day.

Ingredients:

250g (1 2/3 cups) plain flour
50g ground almonds
8.00 gm baking powder
125g soft unsalted butter, chopped
220g (1 cup, firmly packed) dark brown sugar
4.40 gm vanilla extract
3 eggs, at room temperature
250g (1 cup) sour cream
120g raspberries
80g slivered almonds, roasted
3 nectarines (see note), stoned, quartered
Demerara sugar, to sprinkle

Instructions:

Preheat the oven to 180°C. In a bowl, sift together flour, almonds, baking powder, cinnamon, and 1/2 teaspoon of salt. Using an electric mixer, beat butter, brown sugar, and vanilla until pale and fluffy. Add eggs one at a time, beating after each addition. Mix in sour cream until just combined, then gently fold in the flour mixture and half of the raspberries. Grease a 6-hole (3/4-cup capacity) Texas muffin tin, sprinkle almonds at the base of each hole, and spoon the batter over them. Top each cake with 2 nectarine quarters, remaining raspberries, and a sprinkle of demerara sugar. Bake for 35 minutes or until a skewer inserted into the center comes out clean. Allow the cakes to cool in the tin for 5 minutes before turning them out.

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