CAKE IN THE HOUSE

The beautiful floral tones of honey can make baked goods sing. Slices of nectarine top these tender little cakes, but you could also use peach, apricot or plums*

NECTARINE HONEY CAKES Makes 9 (Gluten-free) 75g butter, diced 60ml honey 80g ground almonds 45g fine brown rice flour 2 tbsp arrowroot or gluten-free organic cornflour 11/2 tsp gluten-free baking powder finely grated zest of 1 small lemon 60ml (1/4 cup) almond, rice or coconut milk 1 large free-range egg 1 tsp vanilla extract 1 medium nectarine, thinly sliced 1 Preheat oven to 160C/Fan140C/310F. Grease a nine-hole friand tin generously with melted butter. Place butter and honey into a small saucepan and set over a low heat, stirring often until the butter has just melted. Remove from heat and set aside to cool for 5 minutes. 2 Place ground almonds in a medium bowl and sift over the brown rice flour, arrowroot or cornflour, and baking powder. Add lemon zest and whisk well to evenly distribute flours. Whisk milk, egg and vanilla extract in a…

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The Simple Things (Digital) - 1 Issue, July 2016 - Issue 49

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