50 ml Azada Olive Oil & Orange + extra for greasing
50 grams butter
125 grams ground almonds
100 grams caster sugar
50 grams brown rice flour
35 grams desiccated coconut
1 teaspoon ground cinnamon and ginger
2 large eggs
1 tablespoon runny honey
1 teaspoons vanilla extract
1 juicy nectarine, thinly sliced with skin on
A generous handful of flaked almonds
Grease 6 7cm flan moulds with a little of Azada’s Olive Oil & Orange and, fully line each mould with small sheets of greaseproof paper.
Preheat the oven to 160°C / gas mark 3 / 320°F.
First, gently heat the butter and honey in a small frying pan. Once melted and combined, set aside.
In a large mixing bowl, combine the ground almonds, sugar, rice flour, coconut and spices.
In a large, glass measuring jug, whisk Azada’s Olive Oil & Orange, the melted butter and honey, eggs and vanilla extract together and pour into the almond mixture. Stir to combine, and divide the batter evenly between the moulds and top with slices of nectarine. Scatter with a few slices of almonds and bake for about 35 minutes.
Increase the heat to 190°C / gas mark 5 / 375°F and bake for a further 15 minutes, or until a knife inserted into the centre comes out clean.
Serve warm, with a dollop of whipped cream.