Quick strawberry and nectarine cake

Name: Quick strawberry and nectarine cake
Ingredients: 4 eggs; 1/8 teaspoon salt; 120 g powdered sugar; 2 tablespoons oil; 1 teaspoon vanilla extract; 140 g flour; 1/2 teaspoon baking powder; 150 g strawberries; 2 nectarines

Dessert - Quick strawberry and nectarine cake by Alexandrina M. - Recipia

In this quick strawberry and nectarine cake, the flour is folded in gently, and the sponge stays fluffy beneath the lightly browned fruit. I choose firm strawberries and cut them into visible pieces; I like a slice with an airy crumb, much like a simple sponge cake, and the fruit still sitting on top. Prep: 15 minutes. Cook: 30 minutes. Rest: 60 minutes. Total time: 105 minutes. Servings: 8. Approximately 210 kcal and 6 g protein per serving.

Ingredients

4 eggs
1/8 teaspoon salt
120 g powdered sugar
2 tablespoons oil
1 teaspoon vanilla extract
140 g flour
1/2 teaspoon baking powder
150 g strawberries
2 nectarines

Preparation

1. Separate the egg whites from the yolks. Beat the whites with 1/8 teaspoon salt until stiff, then add 120 g powdered sugar and beat until the mixture is thick and glossy. 2. Beat the yolks with 2 tablespoons oil and 1 teaspoon vanilla extract. Pour the mixture over the egg whites and gently combine. 3. Sift 140 g flour and 1/2 teaspoon baking powder over the mixture. Fold them in with a spatula using gentle strokes from the bottom up; the baking powder can be omitted. 4. Put the mixture into a 20 × 30 cm baking pan lined with parchment paper and level it out. Cut 150 g strawberries into pieces and slice 2 nectarines, then arrange the fruit all over the surface. 5. Bake for about 30 minutes at 150-160°C in a fan-assisted electric oven, until lightly browned and a toothpick comes out clean. 6. Transfer the cake to a wire rack and leave it to cool completely, about 60 minutes, with the parchment paper underneath. Cut into portions once cooled.

Notes

Keep covered in the fridge for up to 3 days; let it sit at room temperature for a little while before serving so it isn't cold. I serve it with plain yogurt. Very ripe, soft strawberries release more juice, so choose firm ones and dry them well after washing. Eggs taken out of the fridge ahead of time whip more easily into an even foam. If the nectarines are very juicy, cut the slices thinner; you can replace them with two peaches, and the strawberries with 150 g raspberries. The paper comes away more cleanly once the cake has cooled completely. Contains gluten and eggs.