Nectarine Frangipane Cakes With Apricot Glaze And Pistachios

• 3 large nectarines (skin on), pitted and each cut into 8 segments
• 10 tbsp (1 1/4 sticks) unsalted butter, softened
• 2/3 cup packed brown sugar
• 1 tsp vanilla extract
• 2 None eggs
• 2 cups ground almonds
• 1/4 cup buckwheat flour, plus additional, to dust
• 2 tbsp good-quality apricot jam
• None None Chopped pistachios, to garnish
• None None Pomegranate seeds, to garnish (optional)

1. Preheat the oven to 400u0b0F. Line a baking pan with parchment paper. Place the nectarine slices on the pan.
2. Bake for 20 mins or until they start to look caramelized. Remove the baking pan and leave the oven on.
3. Generously grease and flour a 12-cup muffin pan.
4. Beat the butter and brown sugar in a large bowl with electric mixer until pale, light and fluffy. Add the vanilla and then the eggs, one at a time. Mix in the ground almonds and flour until combined; do not over-mix. Divide the batter among the muffin cups. Lightly press 2 slices of cooled nectarine into each so the slices are still visible.
5. Bake for about 20 mins or until golden and springy to the touch.
6. Meanwhile, for the apricot glaze, mix the jam with a few drops of water in a small heavy-bottomed saucepan on medium heat. Cook until runny.
7. When the cakes come out of the oven, brush a little glaze over each cake. Cool in the pan for 10 mins. Remove from pan; completely on wire rack.
8. Sprinkle with chopped pistachios and pomegranate seeds, if desired. The cakes will keep in an airtight container, in a cool, dry place, for up to 3 days.

nectarines, unsalted butter, brown sugar, vanilla, eggs, ground almonds, buckwheat flour, pistachios, pomegranate seeds

Taken from recipes-plus.com/api/v2.0/recipes/31419 (may not work)