I love squishy, juicy nectarines and am so pleased to see them in my local fruit and vegery at the moment. This recipe involves making a nectarine compote to mash into the cake batter which makes it really moist. I took this cake to a friend’s supper and she had made strawberry and raspberry ice-cream which went perfectly with it.
What you need:
300g wholewheat flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
180g caster sugar
200ml vegetable oil
What you need to do:
1. Heat the oven to 180C.
2. Cut one of the nectarines into small pieces and put them in a pan on the hob with a few splashes of water. Put the lid on, turn on the heat and bring to a simmer. Cook until the fruit softens and can be squished with a fork into a compote, then turn the heat off.
3. Sift the baking powder and bicarbonate of soda together with the flour.
4. Mix the sugar and the oil together and then gradually stir the flour in.
5. Stir the cooled compote into the mixture.
6. Cut the other two nectarines into slices of about half a centimetre thick each.
7. Grease a cake tin with vegetable oil and pour half of the cake mixture into it.
8. Lay most of the nectarine slices on the cake mixture, pour the rest of the mixture on top and lay the last nectarine slices on the top.
9. Bake in the oven for 25 minutes, then sprinkle some caster sugar on top, and bake for another 5-10 minutes until a knife or skewer comes out clean.