My family only likes very firm and hard nectarines, so when I discovered that the nectarines sitting in my fridge were getting soft, I had to find other ways to enjoy these sweet and juicy nectarines. Thankfully I stumbled upon this recipe by Jillian Leiboff. This is a truly delicious cake which everyone gave thumbs up after having a slice. I've baked this cake three times in the last week and they are all gone!
Recipe adapted from Jillian Leiboff's Nectarine & Blackberry Cake
1 big nectarine
1/2 tbsp caster sugar
125g butter, softened
90g caster sugar
zest of 2 limes
116g self-raising flour, sifted
30g almond meal
50g lime juice
- Preheat oven to 170 deg C. Grease and line the base of an 18cm springform pan.
- Cut nectarine into half, remove stone and cut into 10mm thick slices. Place nectarine slices in a bowl and sprinkle sugar over. Set aside.
- Combine flour and almond meal together in a bowl. Set aside.
- Cream butter, sugar and lime zest until light and fluffy. Add in eggs, one at a time.
- Fold in flour mixture and lime juice. Mix well.
- Spoon half of the batter into the prepared pan. Place a few slices of nectarine over the batter. Top with the rest of the batter.
- Arrange nectarine slices on top of the batter and scatter some almond flakes over.
- Bake for about 1 hour or until cooked (I baked mine for 1 hour 15 minutes). Cool the cake in the pan on a wire rack for 15 minutes then remove from the pan.
I am submitting this to Best Recipes For Everyone event, "Fun with Almond' April 2015, host by Fion of XuanHom's Mom Kitchen Dairy
and co-host byDoreen of my little favourite DIY.