This light and moist cake is packed with juicy pieces of nectarine. It’s also delicious with other stone fruit like apricots, peaches and cherries.
150 grams butter at room temperature
175 grams caster sugar
1 teaspoon vanilla paste or extract
3 large eggs, size 7 at room temperature
70 grams ground almonds
115 grams brown rice flour
pinch of sea salt
1 teaspoon baking powder
1 teaspoon ground mixed spice
⅓ cup mashed, very ripe banana
finely grated zest and juice 1 orange
1½ cups diced, firm but ripe nectarines, about 3
1 cup icing sugar, sifted
zest and juice of 1 lemon
¼ cup toasted sliced almonds, optional
Grease a 20cm cake tin and line fully with baking paper.
Preheat the oven to 160°C fan bake.
Cream the butter, sugar and vanilla together until pale and creamy. Beat in the eggs one at a time until well mixed.
Combine the almonds, rice flour, salt, baking powder and the mixed spice. Add the dry ingredients along with all of the remaining ingredients, except the nectarines, and fold together using a large metal spoon. Fold in the nectarines. Tip into the tin and smooth the top.
Bake for about 30 minutes or until firm to the touch and a skewer inserted into the centre comes out clean. Cool completely in the tin before removing.
Icing: Combine the icing sugar with enough lemon juice to make a smooth, thick but pourable icing. Drizzle over the cake and top with the lemon zest and toasted sliced almonds if using.
Makes 1 cake.