Skip to main content
logo
Food Advertising by

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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…