Nectarine cake

Name: Nectarine cake
Ingredients: 10 nectarines; 15 ml lemon juice; 5 eggs; 250 g sugar; 8 g vanilla sugar; 220 g oil; 220 g flour; 10 g baking powder; 5 g butter; 2-3 tablespoons sugar; 2-3 tablespoons sugar; 1/8 teaspoon cinnamon; 10 g icing sugar

Dessert - Nectarine cake by Eliza J. - Recipia

Nectarine cake has a soft base, with slices baked in sugar and a layer of cinnamon. Beaten eggs with sugar and flour make an airy batter, while the nectarines leave syrup at the bottom of the pan, so each slice stays moist after cooling. I serve it cold, especially for that glossy layer of nectarines. Preparation: 25 minutes. Cooking: 35 minutes. Resting: 3 hours. Total time: 4 hours. Serves: 12. Approximately 420 kcal and 6 g protein per serving.

Ingredients

10 nectarines
15 ml lemon juice
5 eggs
250 g sugar
8 g vanilla sugar
220 g oil
220 g flour
10 g baking powder
5 g butter
2-3 tablespoons sugar
2-3 tablespoons sugar
1/8 teaspoon cinnamon
10 g icing sugar

Preparation

1. Wash 10 nectarines, slice them, drizzle with 15 ml lemon juice and cover the bowl. 2. Beat 5 whole eggs with 250 g sugar and 8 g vanilla sugar until the mixture increases in volume and turns paler. 3. Gradually pour in 220 g oil, continuing to beat. Add 220 g flour mixed with 10 g baking powder and beat until the batter is smooth. 4. Grease a rectangular pan with 5 g butter and line it with baking paper. Sprinkle 2-3 tablespoons of sugar over the paper, arrange the sliced nectarines on top, then sprinkle with another 2-3 tablespoons of sugar and 1/8 teaspoon cinnamon. 5. Pour the batter over the fruit and level it out. Bake the cake at 180°C for 35 minutes, until a toothpick comes out clean. 6. Leave it to cool in the pan for 3 hours, then remove it, cut it into portions and dust with 10 g icing sugar.

Notes

I made it for our parish feast thinking I’d turn it out; after a night in the fridge, it was so syrupy that I gave up on turning it out and using icing sugar. It can be baked a day ahead and kept in the fridge for up to 3 days; the fruit soaks into the base more and more. For a dairy-free version, grease the paper with 1 teaspoon oil instead of butter; the eggs and gluten remain. Choose ripe but firm nectarines, as soft ones release more juice; a 20 × 30 cm pan keeps the base a good thickness. It’s good served cold with black tea.