Spiced nectarine cake
Turkish nectarines are both enormous, oozingly soft and deliciously tart at this time of year. I bought too many the other day, so decided to try something new. With a deliciously light, soft sponge, layered with golden, glistening fruit, this is a perfect summer cake. It’s so good, it may even make the cut for our wedding.
Makes enough for 8
What you need
½ cup butter, at room temperature
¾ cup granulated sugar
2 large eggs
1 tbsp lemon juice
1 ½ tsp lemon zest
1 ¼ cups self-raising flour
2-3 large nectarines, pitted and sliced
1 dessert spoon preserving sugar
1 tsp powdered cinnamon
How to make it
- Preheat the oven to 160˚C, then grease and line an 8-inch springform cake tin.
- Place the butter and sugar in a deep mixing bowl, and beat until soft, light and fluffy. It’ll be quicker and easier to do this with an electric beater or in a food processor, but a fork will work just as well.
- Add the eggs one by one, beating until well combined between each addition.
- Add the juice and zest and all the flour, then beat the mixture until completely smooth.
- Pour batter into the cake tin and smooth out with the back of a spatula.
- Lay the nectarine slices on top of the batter. I find concentric circles mean you can fit as much fruit as possible into the cake, but arrange however you like.
- Finally, combine the persevering sugar and cinnamon in a small bowl, then sprinkle over the fruit.
- Bake for around 50-60 minutes, depending on your oven. The cake is ready when a tooth pick inserted into the middle comes out clean.
- Leave to cool for 10 minutes, then carefully remove the cake from the tin and leave to cool completely on a cooling rack.