nectarine olive oil cake

Nectarines have made their way into the fruit shop as have summer berries, watermelon and mangoes. I can't tell you how happy that makes me feel. With a bag of ripe nectarines in the fridge, I decided to make a nectarine version of Silvia Colloca's apricot cake.

This is a quick and easy to make cake. When I made the apricot cake I wrote a few notes in the margin of recipe book. Based on those notes I reduced both the quantity of sugar and milk in the cake batter and altered the method just a little. 

My olive oil was very fruity so I diluted it a little with some canola oil. As you can see even after reducing the quantity of milk, the batter was still very liquid.

Here's the recipe for you which makes an 8 inch square cake. For all my recipes I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional gas oven not fan forced, so you may need to reduce your oven temperature by 20°C.

Nectarine and olive oil cake – makes 8 slices
3 large nectarines cut into eights
2/3 cup caster sugar, reserve 1 tbs
2 eggs, lightly beaten
finely grated zest of 1 lemon
1tsp vanilla extract
100 ml oil (I used a combination of extra virgin olive and canola oil)
1⅓ cups (200 g) self-raising flour   
½ tsp bicarbonate of soda
Pinch salt
⅓ cup milk
¼ cup flaked almonds, for sprinkling

Preheat the oven to 180°C. Grease and line a 20 cm square tin with baking paper.

Sprinkle the sliced nectarines with the tbs of caster sugar and set to one side. In a medium bowl, using a balloon whisk combine the beaten eggs with the remaining sugar, lemon zest and vanilla extract. Slowly drizzle in the oil and whisk until well combined.

Sift the flour, the bicarbonate of soda and salt into a small bowl. Add to the egg mixture in batches alternating with the milk and whisk to form a smooth loose batter. Pour the batter into the prepared tin and arrange the nectarine slices on top any way you like. Sprinkle with the flaked almonds and bake for 45 minutes or until golden and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting into 8 slices.

I took the cake into work and it disappeared in a flash, which is always a good sign. When plums are in season I think I'll make another version using browned butter in the batter instead of olive oil. Watch this space.

I'll be back again next week with 5 offerings for Xmas week 2019. I hope you like what I've made for you.

Bye for now,



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