White chocolate and white nectarine blondie

Ingredients

125 g/4 and a half oz butter

220g/ 7 oz soft light brown sugar

3 large eggs lightly beaten

200g/7 oz light brown self-raising flour

70g/2 and a half oz ground almonds

1 tsp almond extract if a more intense flavour required

55g/2 oz white chocolate chunks

the flesh of 2 white nectarines  roughly chopped into pieces

Preheat oven to 180 degrees C/ 160 degrees for a fan oven/350 degrees F/gas Mark 4

Grease and line a baking tin (either square of 7-8 cm/3.5 to 4 inches; I use one  25 x 15 cm/ 10 x 6 inches)

Put butter and sugar in a bowl and beat until pale and creamy. Add the eggs bit by bit and the almond extract if required. Sift the flour and ground almonds and add gradually until the mixture is smooth(ish). Add the chopped nectarine and chocolate chips and pour the resulting mix into the baking tin, evening out places where the fruit and chocolate have clumped together.

Bake for 40-45 mins until golden on top. Allow to cool in the tin.

White chocolate and white nectarine blondie.

 Comments

I have been working my way through making blondies using summer fruits, varying the recipe slightly from time to time. This time I used 3 eggs, rather than 2 and this, as you would imagine, made a lighter sponge. In fact I’m not sure at what point it becomes a cake rather than a blondie/brownie, the latter being definitely more dense and gooey.

The white chocolate was not very apparent, so either use more or cut it out entirely as the opinion seemed to be that it wouldn’t be missed.

White nectarines are a favourite of mine, so I was very excited about using them. However, lovely as they were, their unique loveliness and delicacy of flavour was camouflaged, maybe even destroyed, by cooking.  None of  the church coffee drinkers identified what fruit I’d used and several thought it was apple.

So the conclusion was: delicious but not delicious enough to make again. White nectarines are better eaten as fresh fruit.