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- 250 g unsalted butter, softened, plus extra to grease
- 250 g caster sugar
- 1 tsp. almond extract
- 4 medium eggs, beaten
- 150 g self-raising flour
- 175 g ground almonds
- 175 g golden marzipan, cut into 1cm pieces
- 4 medium-ripe nectarines, halved, stoned and sliced
- 25 g flaked almonds
- 2 -3tbsp apricot jam, to glaze
- Icing sugar, to dust
- Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5 x 30.5cm (8 x 12in) roasting tin with baking parchment, making sure it comes just above the top of the tin (to help remove the cake later).
- Step 2Using a handheld electric whisk beat butter and sugar in a large bowl until pale and fluffy, about 5min. Beat in almond extract and a pinch of salt. Gradually beat in the eggs, whisking well after each addition. If the mixture looks as if it's curdling, beat in 1tbsp of the flour.
- Step 3Using a large metal spoon, fold in (remaining) flour and ground almonds. Next fold in chopped marzipan. Scrape into prepared tin and smooth to level. Arrange nectarine slices on top in 3 neat lines. Scatter over flaked almonds and bake for 40-45min, or until a skewer inserted into the centre comes out clean.
- Step 4Leave to cool in tin for 10min. Meanwhile brush the jam over the nectarines. Transfer cake to a wire rack to cool. Serve just warm or at room temperature, lightly dusted with icing sugar.
To store:
Once cooled, store in an airtight container at room temperature for up to 3 days.
Per Serving:
- Cals: 403
- Protein: 8g
- Total Fat: 24g
- Saturates: 10g
- Carbs: 38g
- Total Sugars: 30g
- Fibre: 2g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
