2 tbsp ground almonds
3 firm ripe peaches or nectarines
1/2 cup (75 g) 3 oz blanched almonds
1/3 cup (50 g) 2 oz plain flour (All purpose)
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 cup (100 g) 4 oz golden caster sugar (superfine granulated)
2 medium size eggs
1/2 oz (15 g) 1 tbls unsalted butter, at room temperature
2 tbsp runny honey, warmed
3 firm ripe peaches or nectarines
1/2 cup (75 g) 3 oz blanched almonds
1/3 cup (50 g) 2 oz plain flour (All purpose)
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 cup (100 g) 4 oz golden caster sugar (superfine granulated)
2 medium size eggs
1/2 oz (15 g) 1 tbls unsalted butter, at room temperature
2 tbsp runny honey, warmed
method
1. Preheat the oven to 160°C (325°F) Gas Mark 3. Lightly grease 6 x 10 cm individual Yorkshire pudding or tartlet tins and dust with the ground almonds.
2. Blanch the peaches or nectarines in boiling water for 45-60 seconds. Plunge into cold water, then peel off the skin. Cut in half and discard the stone.
3. In a food processor, blitz the blanched almonds until finely chopped then add the remaining ingredients and process until the mixture is evenly blended.
4. Pour the mixture evenly into the tins.
5. Slice the peach or nectarine halves and top each tartlet with a peach or nectarine half, slightly fanned out. Bake until golden brown, this will take approximately 20-25 minutes. Cool slightly then remove from the baking tins and place on a wire rack. Brush with a little honey just before serving.
6. This sponge can be served with yogurt or fromage frais.
2. Blanch the peaches or nectarines in boiling water for 45-60 seconds. Plunge into cold water, then peel off the skin. Cut in half and discard the stone.
3. In a food processor, blitz the blanched almonds until finely chopped then add the remaining ingredients and process until the mixture is evenly blended.
4. Pour the mixture evenly into the tins.
5. Slice the peach or nectarine halves and top each tartlet with a peach or nectarine half, slightly fanned out. Bake until golden brown, this will take approximately 20-25 minutes. Cool slightly then remove from the baking tins and place on a wire rack. Brush with a little honey just before serving.
6. This sponge can be served with yogurt or fromage frais.
serving amount
serves: 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
