Preheat the oven to 375˚F. Butter and line an 8-inch springform pan with parchment paper. Set aside
Place the nectarines in a casserole dish with 1 cup water, and roast for 30 minutes. Remove, let cool, and discard pits and stems.
Place the nectarines in a food processor and puree the nectarines and their skins until smooth.
In a small bowl, beat the eggs; then and add the sugar, ground almonds, and baking powder. Stir to combine and add the pureed nectarines. Pour the mixture into the prepared springform pan and bake at 375° for 1 hour, or until a skewer inserted in the center comes out clean. Keep an eye on the cake as it cooks – it may need to be covered with foil to prevent burning.
Remove from the oven and let it cool in the pan on a rack. When the cake is cool, remove from the pan. Serve with dollop of whipped cream and light dusting of confectioners’ sugar.
SERVINGS: Serves 6-8
SOURCE: Adapted from recipe by CUESA’s Market Chef, Shanti Wilson.