British

Nectarine, Raspberry & Maple Cake

March 22, 2021
0 Ratings
Photo by Emma Foster
Author Notes

The sunshine peeped out this weekend and it was soooo nice. So here is my sunshine appreciation cake. With rays of nectarine and little bursts of fresh raspberries.

The fruit and syrup leave the sponge beautifully moist, even the next day! —Emma Foster

  • Prep time 20 minutes
  • Cook time 40 minutes
  • Serves 10
Ingredients
  • 225 grams butter, softened
  • 225g grams caster sugar
  • 4 large eggs
  • 225 grams self raising flour
  • 1 nectarine or peach
  • handful raspberries
  • 4 tablespoons maple syrup
In This Recipe
Directions
  1. preheat the oven to 170c fan
  2. in a bowl, beat the butter and sugar
  3. whisk in the eggs, one at a time
  4. sift in the flour and fold gently to combine
  5. grease a cake tin and cut out a piece of baking paper for the base
  6. carefully cut the nectarine in half and remove the stone. With one half, cut into slices, and with the other, cut into chunks.
  7. arrange the nectarines onto the base of the cake tin, then add half of the raspberries
  8. fold the remaining nectarines and raspberries carefully through the cake batter
  9. pour the batter over the laid out fruit and gently even it out and place into the oven to bake for 35 minutes (or until a skewer comes out clean)
  10. remove from the oven and leave to cool slightly in the tin. after 15 minutes, run a pallet knife around the edge and flip the cake out onto a plate. peel off the paper
  11. using a pastry brush, add a sticky layer of maple syrup

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