Serves: 12 (makes 12 slices)
Time to make: 45 mins (Hands-on time: 10 mins, Cooking time: 35 mins)
100g reduced-fat spread
100g castor sugar
2 eggs, beaten
140g ground almonds
1/2 cup flour
1 teaspoon baking powder
3 nectarines, halved, stone removed, cut in small wedges
1 tablespoon slivered almonds (optional)
Step 1 Preheat oven to 175°C. Place spread and sugar in a large mixing bowl and beat until light and fluffy. Slowly add eggs and ground almonds. Sieve flour and baking powder into mixture. Stir well until mixture is smooth.
Step 2 Grease a 24x16cm baking tin with reduced-fat spread. Pour mixture in tin. Top with a nectarine layer and sprinkle with slivered almonds (if using).
Step 3 Bake for 35 minutes until golden. Leave to cool then cut in 12 slices. Store in an airtight container for up to 3 days.