If you love the sweet, floral fragrance of our peach dessert recipes, then the nectarine cake will be the next best treat you can whip up in the comfort of your home. Featuring the same mellow flavours and sweetness, our simple yet decadent recipe is one to bring out during the height of summer. Best served with ice tea and a dollop of thickened cream to top.
- 1 kg ripe nectarines, halved, stoned
- 1 cup (220 g) caster sugar, plus 2 tbsps extra
- 200 g butter, at room temperature
- 1 lemon, finely grated rind of
- 1 orange, finely grated rind of
- 3 large eggs
- 1⅔ cup (250 g) self-raising flour, sifted
- 1 tsp baking powder, sifted
- ⅔ cup (160 ml) buttermilk
- Thickened cream or vanilla ice-cream (optional), to serve
Preheat oven to 180 C. Grease and line a 22 cm springform pan.
Cut each nectarine half into 8 thin wedges. Place in a bowl and sprinkle with extra sugar.
Using an electric mixer, cream butter, sugar and rind until light and fluffy. Add eggs, 1 at a time, beating after each addition. Fold in combined flour and baking powder alternately with buttermilk, beginning and ending with flour. Spoon into prepared pan.
Drain nectarine wedges, reserving juices. Arrange half of nectarines over cake mixture. Bake for 30 mins. Arrange remaining nectarines over cake. Bake for another 30 mins, until cooked when tested with a skewer. Spoon reserved juices over cake and stand for 10 mins. Serve with cream or ice-cream, if desired.
TIP This cake can be made easily in a food processor. Start with butter, sugar and rind and gradually add remaining ingredients, processing to form a smooth batter.