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Nectarine and fennel loaf cake

Nectarine and fennel loaf cake

Nectarine and fennel loaf cake
 
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Author: Paula Watson, PureKnead
Serves: 4
Ingredients
  • 4g fennel seeds
  • 4 nectarines, un-peeled
  • 200g butter
  • 200g sugar
  • 4 eggs
  • 200g self-raising flour
  • sugar, to sprinkle
  • honey, to drizzle
  • apricot jam, to finish
Method
  1. Place the fennel seeds on a tray and toast in the oven at 160C/Gas 3 for 5 mins.
  2. Finely dice two un-peeled nectarines and slice the other two, also leaving them unpeeled.
  3. Cream the butter and sugar until light and fluffy Add the eggs one at a time, mixing between each one.
  4. Scrape the sides and bottom of the bowl then gradually fold in the flour.
  5. Fold in the diced nectarines and half the fennel seeds.
  6. Pour the mixture into a buttered and lined 2lb loaf tin.
  7. Place the sliced nectarines on a tray with the remaining fennel seeds and sprinkle with sugar and honey.
  8. Place the loaf tin and the tray with the oranges in the oven and bake for 40 mins at 160C/Gas 3.
  9. Carefully spoon the sliced nectarines and syrup on top of the loaf and bake for a further 15-20 mins or until firm to the touch (or you can push a toothpick into the loaf - it’s done when it comes out clean).
  10. Brush warmed apricot jam over the top of the loaf to finish.
3.5.3208
 

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appetite magazine is dedicated to the taste of the North East of England. Food and drink, grown here, made here, enjoyed here by the appetite team and our readers. The magazine is published eight times a year and can be picked up free in cafes, delis, farm shops and restaurants all over the North East.

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