HAZELNUT AND WHITE NECTARINE CAKE

Ready in 1 hour, 35 mins Serves 8-10 1½ cups hazelnuts 180g butter, at room temperature 1 cup sugar 1 tsp vanilla extract Zest of 1 orange, finely grated 3 large eggs, at room temperature 1 cup self-raising flour ½ tsp baking powder 8 white nectarines, quartered, stoned and each

quarter cut into 4 wedges Preheat oven to 170C fanbake. Grease the sides of a 23cm springform cake tin and line the base with baking paper. Place hazelnuts on an oven tray and roast for 15 minutes. Tip into a tea towel and rub to remove loose skins. Place hazelnuts in a food processor and whizz to chop coarsely. Remove ¼ cup and put to one side for garnish. Whizz the rest to a fine crumb. Beat together butter, sugar, vanilla extract and orange zest until pale and creamy. Beat in eggs one at a time. Fold in the ground hazelnuts, flour and baking powder until evenly combined, then stir in the nectarines. Spoon into the prepared tin, smooth the top and scatter with the reserved chopped hazelnuts. Bake until the cake is risen and golden and a skewer inserted into the centre comes out clean (about 1¼ hours). Allow to cool in the tin. If not serving the same day it will keep in the fridge for up to 2 days. Bring back to room temperature to serve.

Annabel says: If you haven’t got nectarines, any stonefruit is good — it’s delicious made with apricots, peaches or plums — and you could even use well-drained preserved fruit or berries.