Skip to main content

Nectarine Cake


I made this duirng my recent vacation as there was an abundance of  Nectarines in Victoria Market and they were going cheap.  Nectarines can be pretty expensive in Malaysia and I took the opportunity to bake this for tea.  This cake tasted best served warm, soft and moist with a crunchy crust coupled with a slightly tangy taste of lemon. 


















Recipe for Nectarine Cake  (adapted from  'here' with slight modification)

Ingredients

  • 4 oz butter
  • 3 oz caster sugar
  • 2 eggs
  • 1  Tbsp lemon or lime juice
  • 1.1/2  tsp grated lemon peel
  • 5 oz self raising flour, sifted
  • 1 tsp vanilla
Topping
  • 1.1/2  Tbsp brown sugar
  • 3/4  tsp cinnamon
  • 3 to 4 Nectarines sliced into 4 quarters
Method
  1. Grease and line a 9 inch springform pan or loaf pan.
  2. Beat butter with sugar till soft and creamy till well blended.
  3. Add in eggs one at a time, add in juice and peel.
  4. Fold in sifted flour till well combined.
  5. Spread batter evenly in the prepared pan.
  6. Arrange Nectarines on top, press lightly to adhere.
  7. Mix cinnamon and brown sugar and sprinkle on top.
  8. Bake in a preheated oven @ 180 deg.C for 45 mins.  Test with a skewer till it comes out clean.
  9. Serve warm or at room temperature on its own or with some ice cream.



Linking this post to  Carole's Chatter - Food on Friday - Apricots and Nectarines.

Comments

  1. I love cake with fruit topping and this looks so good with a cup of tea.

    ReplyDelete
  2. This looks similar to that stone fruit cake that everyone is baking at one time, including me..:D

    ReplyDelete
    Replies
    1. Now that you mention it, ya, more or less similar. I too baked the stone fruit pastry cake.

      Delete
  3. HI Cheah, I love eating freshly baked warm cake. Yours with nectarine and cinnamon sugar makes the cake even more delicious with a cuppa of hot tea.

    ReplyDelete
    Replies
    1. Yes, some cakes taste much better warm and I too like to enjoy mine with plain hot tea!

      Delete
  4. A lovely cake! I once baked with nectarine and love it so much! A slice of this cake would be great with a cup of tea! Yum!

    ReplyDelete
  5. yeah, look a bit like fruit pastry cake too. This cake looks good with so much nectarine in it.

    ReplyDelete
  6. Nice..I like using nectarines or peaches for baking :)

    ReplyDelete
  7. yummy cake for tea time. i think i cant fine the nectarines here.

    ReplyDelete
    Replies
    1. You can substitute with other types of fruits, e.g. apricots or peaches.

      Delete
  8. hi cheah, how are you? i've also baked with nectarine, quite nice actually.

    ReplyDelete
  9. Lovely work, Cheah! Would you be happy to link it in to the current Food on Friday over at Carole's Chatter which is creating a collection of recipes using apricots or nectarines? I do hope to see you there. There are already quite a lot of links for you to check out. Cheers

    ReplyDelete
  10. Cheah, thanks for adding this to the collection. Hope to see you again soon. Cheers

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for those who love durian. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more! Chicken Floss Cake ~  鸡肉松蛋糕           Ingredients (A) 4 egg yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped spring onions (optional) a pinch of salt (B)  4 egg whites        40 gm caster sugar Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk. Mix in sifted flour till well combined. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat til

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.