Nectarine cake with lime zest icing

Soil Association blogger, Kathie Auton, treats us to a nectarine cake for the weekend.

"September sees the last few rays of the summer and a farewell to summer fruits before we busy ourselves with Victoria Plums and Russet Apples.

"Here's a delicious way to use up those last three nectarines in your fruit bowl that are adamantly dragging out summer by refusing to ripen."

Nectarine cakeIngredients

  • 3 nectarines
     
  • 6oz of caster sugar
     
  • 6oz butter
     
  • 6oz self raising flour
     
  • 3 eggs

Method

  1. Use a 20cm cake tin or a couple of loaf tins if you want to share the love. NB - you can do the all in one method for this cake or as two separate ones.
     
  2. Preheat to 180°C
     
  3. Cream the butter and sugar very well until very light.
     
  4. Beat in each egg until completely mixed.
     
  5. Chop your nectarines into dice ad throw them in.
     
  6. Sift the flour on top and gently fold it together.
     
  7. Scrape into cake tins and smooth. It's a pretty thick batter to hold the pieces of fruit up.
     
  8. Cook for about a hour for one cake or 35 mins for two.

For the lime zest icing

  • Zest and juice one lime and add enough icing sugar to make a thin icing.
     
  • Drizzle over the cold cakes.






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