Nectarine Cake

Name: Nectarine Cake - Semenica F.
Ingredients: 250 g flour; 125 g sugar; 100 ml milk; 100 ml oil; 5 eggs; 1 teaspoon baking powder; 3 nectarines; vanilla essence; cinnamon; powdered sugar

Dessert - Nectarine Cake by Semenica F. - Recipia

I tried this recipe for the first time when I was renting from someone who made the cake almost weekly, especially in the summer. It always smelled good in the kitchen while it was in the oven, and it was the kind of dessert you make quickly, without complications. I've kept the habit of making it whenever I have fruits that need to be consumed and time for tea or coffee. Quick Info Total time: 45-55 minutes Preparation time: 10-15 minutes Baking time: 30-40 minutes Servings: 8-10 Difficulty: easy Recipe type: homemade fruit cake, quick Ingredients 250 g flour 125 g sugar 100 ml milk 100 ml oil 5 eggs 1 teaspoon baking powder 3 nectarines vanilla essence cinnamon powdered sugar for decoration Preparation Method 1. Wash the nectarines and cut them into thin slices. Set them aside until the batter is ready. 2. In a large bowl, crack the eggs. Add the sugar and beat them with a whisk or mixer for a few minutes until the sugar starts to dissolve. It doesn't need to become frothy, but the sugar shouldn't feel grainy to the touch. 3. Pour the milk over the eggs and mix. Add a little vanilla essence to taste. 4. Mix the flour with the baking powder in a separate bowl, then gradually incorporate them into the liquid mixture. Stir until there are no lumps left. 5. Add the oil at the end and mix well. You will obtain a fairly fluid batter. 6. Prepare a heat-resistant form of about 24x24 cm (or a similar baking tray). Line it with parchment paper or grease it with a little oil and dust with flour. 7. Pour the batter into the tray and level it gently with a spatula. 8. Arrange the slices of nectarine over the entire surface, slightly overlapping or as they fit. 9. Sprinkle cinnamon on top to taste. 10. Place the tray in the preheated oven at 180°C. Bake for 30-40 minutes. The cake is ready when it passes the toothpick test (the toothpick comes out clean from the center of the cake). 11. Remove the cake from the oven and let it cool in the tray. 12. Once completely cool, dust with powdered sugar, cut into squares, and serve. Why I make the recipe often This cake is quick to make and doesn't require complicated techniques. The ingredients are simple and always available at home. It has the advantage that I can use any fruit I have on hand. It's soft and easy to portion, good for both kids and packed lunches. It stays good even the next day if there's any left. Tips and Variations Tips If you have eggs at room temperature, the batter binds better. Don't overload the cake with too many fruits, or it may remain wet in the middle. Use granulated sugar, it dissolves easier than coarse sugar. When taking it out of the oven, let the cake cool well before cutting it, or it may crumble. Substitutions You can use peaches, apples, pears, or plums instead of nectarines. Vanilla essence can be replaced with almond extract or omitted entirely if you don't have it. Variations You can sprinkle a little sugar on top before baking for a thin crust. The cake also works with berries or apricots. If you don't want cinnamon, you can leave it plain or try a little cardamom, but there's no need to change the basic recipe. Serving Ideas It is served plain, cold, or at room temperature. It is also good with yogurt or light sour cream on the side. Frequently Asked Questions Can it be made with whole wheat flour? Yes, you can use whole wheat flour, but the texture will be denser. You may want to add an extra 1-2 tablespoons of milk if you find the batter too thick. How sweet is the cake? It is not very sweet. If you like very sweet desserts, you can add an extra 25-30 g of sugar. Can I use other fruits at the same time? Yes, you can combine two types of fruits, but don't add too much to avoid undercooking in the middle. Can it be made in a round pan? Yes, it works in a 24 cm round pan, and the baking time remains about the same. Can I use plant-based milk? Yes, if you want a lactose-free version, but the taste will be slightly different. Nutritional Values Approximately, for a medium serving (from 10 servings): Calories: 210 kcal Protein: 4 g Fat: 9 g Carbohydrates: 28 g Values are indicative and may vary depending on the fruits and portioning. The cake is rather light, not very rich in fats. Storage and Reheating It keeps well in the fridge, covered, for up to 2 days. I don't recommend keeping it longer, as the fruits release juice and it may become wet. It is not reheated, served at room temperature. If you want to keep it longer, you can cover it and store it in the fridge, but it's best fresh.

Nectarine Cake

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