• 125gr / 4 ½ oz white marzipan
• 2 to 3 nectarines
• 5 eggs
• 50gr / 2oz butter + butter for the baking dish
• 1 tablespoon flour + flour for the baking dish
• 100gr / 3 ½ oz sugar
• 1 ½ tablespoon baking powder
• 1 tablespoon orange-flower water
• 20cl cream

Preheat the oven to 220C°/425F°/Gas 7

Spread butter all over the inside of the ovenproof dish, and sprinkle this with flour. Shake off the excess flour, and reserve the dish. Mix the eggs, flour, sugar, cream, and orange-flower water in the bowl of a food processor. Add the marzipan and mix well.

Core the fruits and slice them crosswise into thin half-moons. Arrange the fruits in the bottom of the buttered and floured dish, and pour over the batter. Spread bits of butter on top. Place in the pre-heated oven and bake for 30-35 minutes, until just set. Remove from the oven, allow to cool until slightly warm, then dust with icing sugar. Serve warm or at room temperature.