Summer Nectarine Cake
Photography by Photography by Nick Tresidder.
Serves: 8
INGREDIENTS
4 tablespoons muscavado sugar
finely grated zest and juice of 1 orange
1 teaspoon vanilla extract
4 medium-sized ripe, but firm, nectarines
200g unsalted butter
220g caster sugar
3 eggs
250g self-raising flour
1 teaspoon baking powder
2 /3 cup buttermilk
2 tablespoons extra muscavado sugar
METHOD
Grease a 22cm spring-form tin with butter and line the base with baking paper. Preheat the oven to 180ºC. Combine the sugar, orange juice and vanilla extract in a bowl. Slice the nectarines into eighths and add to the bowl, tossing to coat. Set aside.
Cream the butter, sugar and zest until light and fluffy. Add the eggs one at a time, beating on medium-low speed until combined. Sift the flour and baking powder together. Stir in half the dry ingredients followed by half the buttermilk, then repeat. Drain the nectarine slices. Spoon half the cake mixture into the prepared tin and top with half the nectarine slices. Spoon the remaining mixture over the fruit and arrange the rest of the nectarine slices on top. Sprinkle with the extra 2 tablespoons of muscavado sugar.
Bake for 60-65 minutes, covering the top loosely with tinfoil if the cake is getting too dark. Serve warm or at room temperature with softly whipped cream. Serves 8
Wine Match: Waipara Springs Botrytis Riesling 2003 (375 ml) This wine was chosen due to similar flavours and weight - citrus, stonefruit characters combined with sweet but not super-sweet palate. $30-$40

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!