• 100 g British self raising flour by Sainsbury's
  • 1 tsp baking powder
  • 100 g ground almonds by Sainsbury's
  • 100 g Fairtrade golden caster sugar by Sainsbury's
  • 100 g unsalted English butter by Sainsbury's
  • 1 tsp Taste the Difference Madagascan vanilla extract
  • 2 medium British free-range Woodland eggs by Sainsbury's
  • 3 yellow-flesh nectarines, stoned and cut into wedges
  • 1 tbsp apricot jam by Sainsbury's
  • 1 tbsp toasted flaked almonds by Sainsbury's
  • icing sugar, for dusting


  1. 1

    Sift the flour and baking powder into a large mixing bowl. Add the ground almonds and sugar and stir until evenly combined. Meanwhile, melt the butter in the microwave on high for 1 minute.

  2. 2

    Add the melted butter, vanilla and eggs to the bowl and beat, using a handheld electric whisk, until smooth. The mixture will be slightly thicker than a standard cake mix.

  3. 3

    Spoon the mixture into a 1-litre microwave-proof glass dish. Cook for 2 minutes at 600W. Arrange the nectarine pieces on top of the cake mix, cut-side up, and lightly press into the sponge. Cook for 3 minutes at 600W until cooked through – you may need to return it to the microwave for a further minute. Remove from the microwave and allow to cool slightly.

  4. 4

    Meanwhile, heat the jam in the microwave on high for 30 seconds, then brush over the nectarines and sponge. Scatter over the flaked almonds, dust with icing sugar and serve immediately.

Nutritional Details

Each serving provides
  • Energy 1323kj 316kcal 16%
  • Fat 19.3g 28%
  • Saturates 7.3g 37%
  • Sugars 18.3g 20%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1470kj/351kcal

Each serving provides

30.6g carbohydrate 2.4g fibre 7.7g protein

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