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Nectarine cake

Nectarine cake

Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking

Nectarine cake
INGREDIENTS

3 eggs
1/2 cup (125ml) milk
11/3 cups (300g) caster sugar
2 cups (300g) self-raising flour
1 teaspoon vanilla extract
6 medium (900g) nectarines
1/2 cup (55g) almond meal
40g unsalted butter, softened
METHOD

1. Preheat the oven to 180°C (160°C fan-forced). Grease a 24cm springform pan; line base and side with baking paper.
2. Process the eggs, milk, caster sugar, flour and vanilla until a thick batter forms. Transfer the mixture to a large bowl.
3. Cut the nectarines into quarters then in half again. Fold the nectarine slices into the batter.
4. Spoon the batter into the prepared pan. Sprinkle the top with almond meal and dot with butter. Bake for 1 hour or until cooked when tested with a skewer. Cool in pan. Release pan and transfer cake to a serving plate.

Suitable to freeze. Not suitable to microwave.

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