This year, there will be alot of juicy succulent NECTARINES so we’ll start with the easiest recipe which is an adaptation of a simple cake with fresh fruits often called a “buckle” cake when topped with a "crumble", but I don’t like that “crumbly” stuff (like a streusel topping). I prefer a roasted & chopped sugared and buttered hazelnuts topping … I'm calling it a “knuckle” (okay, it’s silly but that’s how it is !).

I used the fruits and the extra juice of the drained fruits to make you a very easy, moist (but not soggy) fruit-filled cake for the summer months to come, because nectarine season is all summer long you “knuckle-heads” !

There are more complicated recipes that will follow soon (because the nice vendors, who don’t even know I’m a food blogger, keep giving me free batches of nectarines each time I visit) but this particular recipe can be adapted to many types of seasonal & juicy stone fruit !

. . . and by the way, HOW ARE YOU TODAY , how's the weather ?

I’m okay too, and it's so hot here, thanks for asking . . . :)

nectarine & hazelnut “knuckle-buckle” cakes

17.06.2017

12 medium or 18 small cakes

ingredients

fruits :

500 grams fresh nectarines (or a mix of nectarines, peaches, apricots)
25 grams (2 tbsp) sugar
30 ml (2 tbsp) lemon juice

cake batter :

70 grams (½ cup + 1 tbsp) white all-purpose flour
35 grams (¼ cup) rice flour (or substitute with cornstarch)
25 grams (¼ cup) hazelnut powder
3-4 grams (¾-1 tsp) baking powder (increase to 6 grams or 1½ tsp in North America)
1 gram (¼ tsp) salt
90 grams (¼ cup + 2 tbsp) butter
75 grams (1/3 cup + 1 tbsp) granulated sugar
65 grams (3 tbsp) honey
3 medium eggs
85 grams (1/3 cup) plain yogurt
4 ml (¾ tsp) vanilla extract
optional : 1,5 ml (¼ tsp) hazelnut extract

topping :

50-75 grams (1/4 cup) toasted & chopped hazelnuts + ½ tbsp brown sugar + ½ tbsp melted butter
optional : icing sugar for sprinkling

instructions

wash nectarines, cut in half, remove stones/pits, chop into smaller pieces, toss with sugar and lemon juice and let sit and drain above a bowl (reserve liquid/juice)
preheat oven to 200°C and toast whole hazelnuts for 3 minutes, then let cool, rub to remove outer skins and slightly crush or chop in half, toss with some melted butter and brown sugar
lower oven temperature to 180°C (to bake the cakes)
combine the dry ingredients (all-purpose and rice flours, hazelnut powder and baking powder and salt)
cream butter with sugar, then add eggs, honey, extracts and yogurt (it will curdle a bit) and then the dry ingredients and mix well, add the reserved nectarine juice and remix and then add the chopped nectarines and mix by hand
pour fruits & cake batter in buttered muffin moulds (2/3 full), sprinkle with chopped hazelnuts and bake for 35 minutes (if small) or up to 45 minutes (if larger individual portions) at 180°C

note : I used 2 silicone moulds for 12 individual square medium-sized cakes measuring 5 x 5 x 5 cm each ...

remove from moulds/tins when cooled and sprinkle with icing sugar (or not).

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nectarine & hazelnut “knuckle-buckle” cakes

12 medium or 18 small cakes

ingredients

instructions

nectarine & hazelnut “knuckle-buckle” cakes

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