Demonstrated at the 2011 Melbourne Food and Wine Festival.
Using electric beater, beat butter, sugar and vanilla until pale, light and fluffy.
Add eggs, one at a time whilst continuing to beat.
Using a spoon fold in almond meal and flour until well combined.
Lightly grease a 35cm long flan tin. Line with foil, being careful not to pierce it.
Evenly rub one tbsp of butter over each third of the foil base and then sprinkle with one tbsp of sugar.
Cut each peach into 3 rounds, carefully removing the seed from the middle section. Arrange over one third of base flesh side down and scatter with almond flakes in any gaps over base.
Cut each pear into three (leave in core) and arrange over one third of base and scatter with pecans in gaps
Evenly spread out cherries over last third of base.
Spoon almond meal mixture evenly over all the fruit.
Bake in 180°C oven, centre shelf for approx 45 mins until firm and golden on top.
Remove from oven and allow to cool a little before turning out.
Turn out upside down on a large board and dust with icing sugar.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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