Nectarine cake

Perfect for afternoon tea or a delicious dessert this nectarine cake is fruity, sweet and soft.

  • 1 hr 20 mins preparation
  • Serves 10
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Nectarine cake
  • 3 eggs
  • 1/2 cup (125ml) milk
  • 1 1/3 cup (300g) caster sugar
  • 2 cup (300g) self-raising flour
  • 1 teaspoon vanilla extract
  • 6 medium (900g) nectarines
  • 1/2 cup (55g) almond meal
  • 40 gram unsalted butter, softened


Nectarine cake
  • 1
    Preheat the oven to 180°C (160°C fan-forced). Grease a 24cm springform pan; line base and side with baking paper.
  • 2
    Process the eggs, milk, caster sugar, flour and vanilla until a thick batter forms. Transfer the mixture to a large bowl.
  • 3
    Cut the nectarines into quarters then in half again. Fold the nectarine slices into the batter.
  • 4
    Spoon the batter into the prepared pan. Sprinkle the top with almond meal and dot with butter. Bake for 1 hour or until cooked when tested with a skewer. Cool in pan. Release pan and transfer cake to a serving plate.


Suitable to freeze. Not suitable to microwave.