Name: Nectarine cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 1 kilogram ripe nectarines, halved, stoned; 1 cup (220g) caster sugar, plus 2 tablespoons extra; 200 gram butter, at room temperature; 1 lemon, finely grated rind of; 1 orange, finely grated rind of; 3 large eggs; 1 2/3 cup (250g) self-raising flour, sifted; 1 teaspoon baking powder, sifted; 2/3 cup (160ml) buttermilk; thickened cream or vanilla ice-cream (optional), to serve

Nectarine cake

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Serves 8

Prep

20M

Cook

Total

1H 20M

Ingredients

1 kilogram ripe nectarines, halved, stoned

1 cup (220g) caster sugar, plus 2 tablespoons extra

200 gram butter, at room temperature

1 lemon, finely grated rind of

1 orange, finely grated rind of

3 large eggs

1 2/3 cup (250g) self-raising flour, sifted

1 teaspoon baking powder, sifted

2/3 cup (160ml) buttermilk

thickened cream or vanilla ice-cream (optional), to serve

Method

1.Preheat oven to 180°C. Grease and line a 22cm springform pan.

2.Cut each nectarine half into 8 thin wedges. Place in a bowl and sprinkle with extra sugar.

3.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.

4.Drain nectarine wedges, reserving juices. Arrange half of nectarines over cake mixture. Bake for 30 minutes. Arrange remaining nectarines over cake. Bake for another 30 minutes, until cooked when tested with a skewer. Spoon reserved juices over cake and stand for 10 minutes. Serve with cream or ice-cream, if desired.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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