Italian Nectarine Almond Cake
There's nothing quite like a simple, elegant cake to celebrate the sweetness of summer. This Italian Nectarine Almond Cake is exactly that – a tender, moist cake bursting with the delicate flavor of almonds, topped with juicy, caramelized nectarines. It's rustic yet refined, perfect for a sunny afternoon or a light dessert after a delicious meal.
Yield: 8 servings
Prep Time: about 20 minutes
Cook Time: about 30 minutes
Ingredients
4 tablespoons butter, melted, plus extra for greasing the pan
1 cup natural raw almonds (not blanched)
¼ cup sugar, plus 2 tablespoons for sprinkling
¼ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon cinnamon
⅛ teaspoon salt
3 eggs, beaten
2 tablespoons honey
½ teaspoon almond extract
3-4 ripe nectarines (enough to cover the surface of the cake)
Directions
Prep your pan and oven: Preheat your oven to 375°F (190°C). Lightly butter a 9-inch fluted tart pan or pie pan and set it aside.
Make the almond mixture: In a food processor, combine the almonds and ¼ cup sugar. Grind them into a coarse powder. Add the flour, baking powder, cinnamon, and salt, then pulse a few times until just combined.
Combine wet and dry: In a medium mixing bowl, whisk together the beaten eggs, melted butter, honey, and almond extract until smooth. Add the almond mixture to the wet ingredients and beat for about a minute, just until the batter is mixed. Don't overmix!
Assemble the cake: Pour the batter into your prepared pan. Slice each nectarine and arrange them over the batter. Sprinkle the remaining 2 tablespoons of sugar generously over the nectarines.
Bake: Bake for 30 minutes, or until the cake is golden brown around the edges and a cake tester inserted into the center comes out clean.
Cool and serve: Let the cake cool completely before slicing and serving.
This cake is wonderful on its own, but a dollop of whipped cream or a scoop of vanilla bean ice cream would be a delightful addition. Enjoy!
