This recipe is from Coles magazine. It will serve 12 mini appetites, 8 decent people and 4 hungry souls.
60g butter, softened
2/3 cup (150g) brown sugar
1 tsp vanilla essence
1 cup (150g) self-raising flour
1 tsp mixed spice
100ml sour cream
1 tbs milk
2 yellow nectarines, thinly sliced
flaked almonds, to sprinkle
ground cinnamon, to sprinkle
caster sugar, to sprinkle
- Preheat oven to 180°C. Grease and line a 30cm×20cm lamington pan with baking paper.
- Use an electric mixer to beat the butter, brown sugar and vanilla in a large bowl until pale and creamy. Add egg and beat until well combined.
- Sift the flour and mixed spice into a separate bowl. Combine sour cream and milk in a small bowl. Add the flour mixture and sour cream mixture to the egg mixture in alternating batches, finishing with flour mixture. Pour into prepared pan and smooth the surface. Arrange nectarine on top. Sprinkle with almonds, cinnamon and caster sugar.
- Bake for 35-40 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins to cool slightly before transferring to a wire rack to cool completely. Cut into pieces.
I didn’t have sour cream at home, so I used Greek yogurt with a little bit of lemon juice. I also used 3 nectarines to have plenty of fruit on top of the slice.
And this the same slice made with plums…