Nectarines are sweet and succulent, and are a treat eaten fresh. If you want to try something a bit different this cake is sure to hit the spot.
1 cup plain flour (M&G Caifa, Shop 51-54, Dairy Hall)
2 tsp baking powder (Nut Trek, Shop 55-56, Dairy Hall)
¼ tsp salt (Green Valley Spices, Stalls 36-40, B Shed)
250 grams unsalted butter, softened (Curds and Whey, Shop 12-13, Dairy Hall)
½ cup sugar (Nut Trek, Shop 55-56, Dairy Hall)
2 eggs (Farm Fresh Eggs, Stall 43-45, I Shed)
1 tsp vanilla extract (Nut Trek, Shop 55-56, Dairy Hall)
¼ tsp almond extract (Nut Trek, Shop 55-56, Dairy Hall)
2 nectarines, stones removed and sliced into wedges (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
icing sugar, to dust (optional) (Nut Trek, Shop 55-56, Dairy Hall)
Preheat oven to 180°C and grease a 20cm cake tin.
Combine flour, baking powder and salt.
In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs, then stir through vanilla and almond extract. Gently stir through the flour mixture.
Spread batter into prepared tin, and scatter with nectarine pieces. Bake for 40-50 minutes or until top is golden-brown and a skewer inserted into the middle comes out clean.
Remove from the oven and leave to rest in tin for 10 minutes, before running a knife around the edge and removing to a wire rack to cool.
Dust with icing sugar, if desired.