Nectarine Cake
Ingredients
- 2 lbs ripe nectarines, halved and stoned ⓘ
- 1 1/4 cups sugar + 2 tbsp extra ⓘ
- 14 tbsp butter, at room temperature ⓘ
- 1 None lemon, finely zested ⓘ
- 1 None orange, finely zested ⓘ
- 3 None large eggs ⓘ
- 2 cups self-raising flour, sifted ⓘ
- 1 tsp baking powder, sifted ⓘ
- 2/3 cup buttermilk ⓘ
- None None vanilla ice-cream (optional), to serve ⓘ
Instructions
- Preheat the oven to 350°F. Grease and line an 8 inch springform cake pan.
- Cut each nectarine half into 8 thin wedges. Place in a bowl and sprinkle with 2 tbsp of sugar.
- Using an electric mixer, cream the butter, 1 1/4 cups of sugar and zest until light and fluffy. Add the eggs, 1 at a time, beating after each addition. Combined the flour and baking powder in a bowl, then fold into the mixture, alternating with the buttermilk and beginning and ending with flour. Spoon into the prepared pan.
- Drain the nectarine wedges, reserving the juices, then arrange half of the nectarines over the cake mixture. Bake for 30 mins, then arrange the remaining nectarines over the cake. Bake for another 30 mins, until cooked when tested with a skewer. Spoon the reserved juices over the cake and leave to stand for 10 mins. Serve with ice cream.
Nutrition & Diet Analysis (per serving)
567
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).