1 cup sugar
1/2 cup butter, melted
2 tsp vanilla extract
1 1/2 cups flour
1 3/4 tsp baking powder
1/2 cup milk
1/2 cup green tea powder
maple roasted pistachios
maple roasted pecans
roasted pumpkin seeds
To roast the pumpkin seeds, spread your desired about on a pan covered with parchment paper so almost none are overlapping.
Bake at 400 degrees for approximately 10 minutes and let cool.
To maple roast the nuts, see maple roasted nuts.
When all of the nuts have been roasted pulse in a food processor, adding chilli powder and pepper to taste. Blend until you reach your desired ground, and set aside.
Peel and core your ripe nectarines. Place in a covered pot on very low heat, and stir occasionally. This will take a few hours as the juices will release then thicken. As it starts to thicken add sugar and cinnamon to taste. For more specific directions on fruit reductions, click here.
For the cake, whisk the eggs in a bowl then add the sugar, butter, vanilla and milk until well mixed and a thick cream is created, set aside. In a separate bowl combine the flour, baking soda and green tea powder until evenly mixed. Add the wet to the dry mixture and fold with a spatula until a moist, dough-like texture is created. Bake for 30 minutes at 350 degrees.