Nectarine Bakewell traybake recipe

Name: Nectarine Bakewell traybake
Yield: Makes 12 squares
Ingredients: 150g plain flour; 75g ground almonds; ¼ tsp baking powder; 200g butter, softened; 175g caster sugar; 4 eggs; 4 ripe but firm nectarines, stoned, 1 finely chopped, 3 halved; 150g golden marzipan, chopped; 2 tbsp flaked almonds

Try this summer twist on a classic Bakewell tart for a pretty dessert that is perfect for packing up and taking on picnics. This easy traybake makes the most of seasonal stone fruit with juicy nectarines topping the soft almond frangipane. Melting chunks of chopped marzipan add extra rich almond flavour to this crowd-pleasing dessert.

See method

Makes 12 squares
20 mins to prepare and 40 mins to cook, plus chilling
378 calories / serving

Vegetarian

Shop your ingredients

Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
150g plain flour
£0.70
£0.47/kg
Tesco Organic Ground Almonds 100G
75g ground almonds
£3.10
£31.00/kg
Stockwell & Co. Baking Powder 150G
Aldi Price Match
¼ tsp baking powder
£0.57
£3.80/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
200g butter, softened
£1.85
£7.40/kg
Silver Spoon Caster Sugar 1Kg
175g caster sugar
£2.25
£2.25/kg
Tesco British Barn Eggs 10 Pack
4 eggs
£1.70
£0.17/each
Tesco Nectarines Minimum 4 Pack
4 ripe but firm nectarines, stoned, 1 finely chopped, 3 halved
£1.80
£0.45/each
Tesco Sweet Golden Marzipan Ready to Roll 500g
150g golden marzipan, chopped
£2.70
£5.40/kg
Tesco Toasted Flaked Almonds 100G
2 tbsp flaked almonds
£1.80
£18.00/kg

Perfect with:

Nectarines

Hand picked for a refreshing burst of sweet flavour

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Line a 20 x 30cm tin with nonstick baking paper.
Mix the flour, ground almonds and baking powder in a bowl. Put the butter in a separate large bowl and beat with an electric whisk for 2 mins to soften. Add the sugar and continue to whisk for 3 mins.
Add 1 egg with a spoonful of the flour mix and continue to beat on a slow speed. Repeat in batches to use the remaining eggs and spoonfuls of the flour mix. Fold in the chopped nectarine and the marzipan. Pour the mixture into the lined tin and level the top with a palette knife.
Cut the nectarine halves into 1cm slices and arrange in lines along the batter. Sprinkle over the almonds.
Bake for 40 mins or until a skewer inserted comes out clean. Leave to cool in the tin then slice into 12 squares. Will keep in an airtight container for 2 days.