I love stonefruit, we have an abundance of it at the moment in our supermarkets so I wanted to make this Nectarine Buttermilk Cake before the seasons change. I used white and yellow nectarines.
It was interesting because I laid the nectarines on top of the mixture and placed the tins in the oven just like above...and the nectarines completely disappeared into the cake when it was cooked.
I made a round cake and a log cake because the week before I'd bought these vintage tins and wanted to use them both.
Would you like a slice?
That didn't last long...
Nectarine Buttermilk Cake
4 nectarines and 2 tablespoons sugar. 200g butter, 1 cup castor sugar, finely grated rind of one lemon and one orange. 3 eggs, 1 2/3 cups SR flour, 1 tsp baking powder, 2/3 cup buttermilk.
Plunge the nectarines into boiling water for 1min .Remove and peel. Cut into 8 wedges and sprinkle with 2 tabs sugar. Beat castor sugar, butter and citrus rinds until light and fluffy. Add eggs, one a a time, beating well between. Fold in sifted flour and BP alternately with the buttermilk. Spoon into lined 23cm tin. Drain the nectarines, reserving the syrup that has formed and place evenly over batter. Cook 180C for 70-75mins. The nectarines will sink. Spoon over the syrup and stand for 10mins before removing . Serve warm or RT with yoghurt or cream.
Recipe: Gourmet Traveller Magazine