One of my favourite things to do in a French airport is head to RELAY (WHSmith equivalent), and browse the numerous cookery and patisserie magazines. After buying perhaps one more than is quite necessary, the plane ride is then spent flicking through the glossy pages choosing my next bake. A nice little something to look forward to, to overcome the inevitable post-France blues.
So, after a week in France (split between Brittany with my parents and visiting the family I au-paired for last year at their holiday home in Noirmoutier) I did just that. Which meant that instead of the post Brittany – butter – croissant – crepe detox I had been planning, a honey nectarine cake was on the table for dinner. And as you will see, this ELLE à table recipe does not exactly skimp on the butter…
The cake in this recipe is almost shortbread-like, giving just a little crunch at the edges. And when it takes as little as 10 minutes to prepare…there’s not really an excuse not to try it (and c’était trop bon…)
preparation and cooking time: 1h
- 6 nectarines
- 150g sugar
- 200g plain flour
- 1 sachet vanilla sugar (or 1tsp vanilla extract)
- 150g softened unsalted butter
- 1 egg
- 40g cream (I used milk)
- 2 x 1/2 tbsp honey
Preheat the oven to 180ºc and grease and line a flan tin (around 25-30cm diameter).
Put all the ingredients minus the nectarines and honey in a large bowl, and mix with an electric whisk until well combined. Spread the mixture evenly in the flan tin with a spatula.
Wash and dry the nectarines and cut them into quarters. Place them on top of the mixture in the flan dish, and brush with one of the 1/2 tbsps of honey.
Bake for 30-40 minutes. When the cake has cooled slightly, brush the fruit with the other 1/2 tbsp of honey. Add a dusting of icing sugar just before serving.
I guess the detox will just have to wait…