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Nectarine and Raspberry Cake Recipe from Three Sisters Bake by Gillian Reith
Ingredients
  • 180g unsalted butter, softened
  • 180g caster sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • 100g ground almonds
  • 150g self-raising flour, sifted
  • 3 ripe nectarines, stoned and cut into 1-cm- thick slices
  • fresh raspberries
  • flaked almonds
  • icing sugar, for dusting
  • subheading: EQUIPMENT:
  • 23 cm round loose-bottomed cake tins
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