10Ingredients
560Calories
80Minutes

Ingredients

  • 2 pounds nectarines (ripe, halved and stoned)
  • 1 1/4 cups sugar (+ 2 tbsp extra)
  • 14 tablespoons butter (at room temperature)
  • 1 lemon (finely zested)
  • 1 Orange (finely zested)
  • 3 large eggs
  • 2 cups self raising flour (sifted)
  • 1 teaspoon baking powder (sifted)
  • 2/3 cup buttermilk
  • vanilla ice cream (optional, to serve)

Directions

  1. Preheat the oven to 350°F. Grease and line an 8 inch springform cake pan.
  2. Cut each nectarine half into 8 thin wedges. Place in a bowl and sprinkle with 2 tbsp of sugar.
  3. Using an electric mixer, cream the butter, 1 1/4 cups of sugar and zest until light and fluffy. Add the eggs, 1 at a time, beating after each addition. Combined the flour and baking powder in a bowl, then fold into the mixture, alternating with the buttermilk and beginning and ending with flour. Spoon into the prepared pan.
  4. Drain the nectarine wedges, reserving the juices, then arrange half of the nectarines over the cake mixture. Bake for 30 mins, then arrange the remaining nectarines over the cake. Bake for another 30 mins, until cooked when tested with a skewer. Spoon the reserved juices over the cake and leave to stand for 10 mins. Serve with ice cream.
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NutritionView more

560Calories
Sodium11%DV270mg
Fat38%DV25g
Protein18%DV9g
Carbs26%DV79g
Fiber20%DV5g

PER SERVING *

Calories560Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat15g75%
Trans Fat
Cholesterol145mg48%
Sodium270mg11%
Potassium430mg12%
Protein9g18%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate79g26%
Dietary Fiber5g20%
Sugars46g92%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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