Nectarine Frangipane Cakes With Apricot Glaze And P

Name: Nectarine Frangipane Cakes With Apricot Glaze And Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large nectarines (skin on), pitted and each cut into 8 segments; 10 tbsp (1 1/4 sticks) unsalted butter, softened; 2/3 cup packed brown sugar; 1 tsp vanilla extract; 2 None eggs; 2 cups ground almonds; 1/4 cup buckwheat flour, plus additional, to dust; 2 tbsp good-quality apricot jam; None None Chopped pistachios, to garnish; None None Pomegranate seeds, to garnish (optional)

Servings: persons

1
Preheat the oven to 400u00b0F. Line a baking pan with parchment paper. Place the nectarine slices on the pan.
2
Bake for 20 mins or until they start to look caramelized. Remove the baking pan and leave the oven on.
3
Generously grease and flour a 12-cup muffin pan.
4
Beat the butter and brown sugar in a large bowl with electric mixer until pale, light and fluffy. Add the vanilla and then the eggs, one at a time. Mix in the ground almonds and flour until combined; do not over-mix. Divide the batter among the muffin cups. Lightly press 2 slices of cooled nectarine into each so the slices are still visible.
5
Bake for about 20 mins or until golden and springy to the touch.
6
Meanwhile, for the apricot glaze, mix the jam with a few drops of water in a small heavy-bottomed saucepan on medium heat. Cook until runny.
7
When the cakes come out of the oven, brush a little glaze over each cake. Cool in the pan for 10 mins. Remove from pan; completely on wire rack.
8
Sprinkle with chopped pistachios and pomegranate seeds, if desired. The cakes will keep in an airtight container, in a cool, dry place, for up to 3 days.

907

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large nectarines (skin on), pitted and each cut into 8 segments, 10 tbsp (1 1/4 sticks) unsalted butter, softened, 2/3 cup packed brown sugar, 1 tsp vanilla extract, and more.

Yes, Nectarine Frangipane Cakes With Apricot Glaze And Pistachios falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nectarine Frangipane Cakes With Apricot Glaze And Pistachios

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions