Nectarine Cake

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

Ingredients:

1 big nectarine

1/2 tbsp caster sugar

125g butter, softened

90g caster sugar

zest of 2 limes

2 eggs

116g self-raising flour, sifted

30g almond meal

50g lime juice

almond flakes

• 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.