If you haven't got nectarines, any stonefruit is good - it's delicious made with apricots, peaches or plums - and you could even use well-drained preserved fruit or berries.
|1 ½ cups||Hazelnuts (Main)|
|180 g||Butter, at room temperature|
|1 tsp||Vanilla extract|
|1||Orange, finely grated zest only|
|3 large||Eggs, at room temperature|
|1 cup||Self raising flour|
|½ tsp||Baking powder|
|8||Nectarines, quartered, stoned and each quarter cut into 4 wedges (Main)|
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- Preheat oven to 170C fanbake. Grease the sides of a 23cm springform cake tin and line the base with baking paper. Place hazelnuts on an oven tray and roast for 15 minutes. Tip into a tea towel and rub to remove loose skins. Place hazelnuts in a food processor and whizz to chop coarsely. Remove ¼ cup and put to one side for garnish. Whizz the rest to a fine crumb.
- Beat together butter, sugar, vanilla extract and orange zest until pale and creamy. Beat in eggs one at a time. Fold in the ground hazelnuts, flour and baking powder until evenly combined, then stir in the nectarines.
- Spoon into the prepared tin, smooth the top and scatter with the reserved chopped hazelnuts. Bake until the cake is risen and golden and a skewer inserted into the centre comes out clean (about 1¼ hours).
- Allow to cool in the tin. If not serving the same day it will keep in the fridge for up to 2 days. Bring back to room temperature to serve.
More picnic cake recipes from Annabel
Essential Annabel Langbein (Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips — on sale at Paper Plus, Whitcoulls, The Warehouse and all good bookstores or visitannabel-langbein.com