Summer Fruits

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Sun’s out!

Around this time last year I made this peach & plum pie/ tart-type thing. I say that because I am rubbish at pie/ tart-things, it’s definitely something I need more practise with, but despite this it got featured of the FeedFeeds pie & tart feed. Who knows?! So it’s almost one year on so I thought I’d go back and take some inspiration from that pie and turn it into something better- a cake.

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I loveee stone fruits but they kinda set my teeth on edge so I like them most when they’re warm and soft, which is definitely what they are here. It’s not a heavy cake, it has no multiple layers, no cream filling, and no fancy icing on top. It’s just a plain Jane really, but the fruit does all of the talking. The photos above are actually the bottom of cake, in all it’s sticky goodness (I drenched the nectarines in maple syrup beforehand!) Did someone say breakfast cake??

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Untitled

RECIPE ADAPTED FROM LIV FOR CAKE

  • eggs
  • 1/2 cup caster sugar
  • 3/4 cup plain flour
  • 1/4 teaspoon baking powder
  • 1/4 cup vegetable oil
  • 50g vanilla white chocolate, grated
  • 3-4 nectarines- sliced
  • teaspoons maple syrup
  • 1/2 cup blueberries
  • icing sugar, to dust

1) Preheat the oven to 180C and line a cake tin with parchment paper.

2) In a small bowl, pour the maple syrup over the sliced nectarines and stir to coat. Set aside.

3) Beat together the eggs and sugar until pale, for about 5 minutes.

4) In another bowl, combine the flour and baking powder.

6) Gradually add the oil to the egg mixture and then beat until fully incorporated, stir in 25g of the white chocolate.

7) Add the flour and mix until JUST combined. Don’t overmix.

8) Arrange the nectarines and blueberries in the bottom of the tin, including the syrup and top with the remaining 25g of white chocolate. Scrape the batter over the top and bake in the oven for 30 minutes.

9) Leave to cool in the pan for a while so the fruit can set a little. Remove completely on a wire rack and then top with icing sugar when cool.

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