John Myers
Ingredients for 1 servings:
- 150 g plain wheat flour
- 250 g Flour, universal (Vienna Griessler)
- 1 pinch of baking powder
- 150 g sugar
- 50 g walnuts, grated
- 1 packet of vanilla sugar
- ½ tsp cinnamon
- 1 pinch of salt
- 250 g butter, very soft, cut into pieces
- Fat and flour for the springform pan
- 600 g nectarine(s), weighed without stones
- 1 tbsp jam (nectarine or apricot jam)
- 1 tsp vanilla pudding powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
Preheat the oven to 200°C (top/bottom heat). Grease and flour the sides of a 26cm springform pan, and line the base with baking paper. Cut the nectarines into pieces, mix them with the jam, and finally fold in the custard powder. For the cake batter, place the dry ingredients in a bowl and mix. Then add the butter pieces and mix with the spiral attachment of a hand mixer until crumbly. Pour half of the batter into the pan and press evenly, pulling up an edge. Prick the base with a fork. Spread the nectarine mixture on the base and cover evenly with the remaining batter as a crumble. Place in the preheated oven and bake for 5 minutes, then reduce the heat to 170°C and bake for a further 35-45 minutes. Let the cake cool completely in the pan before cutting. Tip: Can also be prepared with peaches, sour cherries, apricots, apples, plums, etc., as well as with the appropriate jam.
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