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

Coconut Lemon Muffins ~ 椰子柠檬玛芬

These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container.






Coconut Lemon Muffins  ~椰子柠檬玛芬 
Ingredients
210 gm plain flour80 gm caster sugar1 cup plain yoghurt1 'L' egg1/3 cup vegetable oil1 tsp baking powder3/4 tsp bicarbonate of soda1/4 tsp salt1 Tbsp lime juice25 gm dessicated coconutRaw sugar to sprinkle on top (optional)Method Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar.Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened.Fold in the dessicated coconut.Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar.Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean.Serve warm or cool to room  temperature.Yield :  10 muffins.

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.

Chicken Floss Swiss Roll ~ 鸡肉松蛋糕卷

This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day.






Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷

Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

Line a 10 x 10 inch square pan with parchment paper.Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as th…