A light and fruity cake, studded with juicy nectarines that comes easily together. Terrific on its own, irresistible with icing sugar on top and a dollop of cream on the side. Anything else? A nice cup of coffee or tea. Blissfulness on a Sunday afternoon!
Servings: 6-8 slices
Time: 90 minutes
Ingredients:
- 1/2 cup (115 g) unsalted butter at room temperature
- 3/4 cup (115 g) + 3 Tbsp sugar
- 2 large eggs
- 1/2 lemon, juiced
- 2 tsp dewaxed organic lemon zest
- 1 1/4 cup (170 g) all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3-4 large ripe, but firm nectarines cut into 1-inch (2,5 cm) wedges, more if needed
- 1 tsp cinnamon powder
- icing sugar from sprinkling (optional)
Preparation:
Preheat oven to 350° F/175° C.
Line the bottom of a 9-inch (23 cm) spring form with parchment paper. Butter bottom and sides of the spring form. Set aside.
Mix flour, baking powder and salt in a bowl and side aside.
Place sugar and butter in a bowl of a mixer. Beat it until creamy, about 5 minutes. Add the eggs one at time and beat it until smooth. Add lemon juice and zest. Add the flour mix and beat it until all is well mixed. Spread batter evenly in the prepared spring form. Batter may seem a bit stiff, it’s OK.
Arrange nectarine slices on top of the batter in concentric circles. Cover as much batter as you can with the slices. Press slices lightly into the batter to adhere. In a small bowl mix the 3 remaining tablespoons of sugar and the cinnamon powder. Sprinkle over the nectarines and batter.
Bake for about 55-60 minutes or until the cake is golden brown and a toothpick inserted in the middle comes out clean. Remove from the oven, let it cool for 10 minutes. Run a knife around the cake to loosen the sides. Serve warm or at room temperature.
