Ingredients
- Makes 12 muffins sized cakes or 24 smaller
- 2 Tbsp yoghurt, plain or peach
- 1 ½ Tbsp poppy seeds
- 120g butter, softened, plus extra for greasing
- 150g caster sugar, plus 1 Tbsp for topping
- 2 large eggs, beaten
- 170g self-raising flour
- a pinch of salt
- 3 fresh ripe nectarines, stoned and cut into pieces
- 2 Tbsp runny honey
NECTARINE AND POPPYSEED CAKES
Method
- Begin by mixing the yoghurt and poppy seeds together at least 1-2 hours before you start and ideally overnight
- This is will soften the poppy seeds (it’s not essential but helps) Preheat the oven 180C
- Halve and stone the nectarines, and cut into thin wedges
- Grease a 12-muffin tin lightly with butter
- Cream the butter and sugar together in a bowl until pale and fluffy, then add the eggs one at a time mixing well between each addition
- Sift over the flour and salt, add the yogurt and poppy seed mixture and fold together until combined
- Spoon the mixture into the prepared muffin tins, dividing it evenly and levelling the surfaces
- Place 3 slices of nectarine on top of each cake (but do not press them in)
- Bake the cakes in the oven for 20-30 minutes or until well-risen and golden brown
- Test with a skewer if comes out clean then cooked if not return to oven for a further 5 minutes or so
- Remove from the oven and leave the cakes to cool in the tin for 5 minutes, then turn them out onto a wire rack
- Warm the honey and drizzle over the cakes, sprinkle with remaining sugar Enjoy!
Comments
I love to bake and I often like to offer ‘baby’ sized cakes for a change. This recipe will easily adapt with other seasonal fruit to make throughout the year.
Thanks to AGREEABLE NATURE –free range eggs; and WILLOWBROOK ORCHARD – nectarines,
for providing the ingredients used in the demonstration at the market
Please click here if you would like to download a printable copy
