Sweet nectarine olive oil cake

The sweetness of the fruit and the savoury richness of extra virgin olive oil make this the most wonderful summer cake. It's great served warm for dessert or with a cuppa.

By Nici Wickes
  • 20 mins preparation
  • 30 mins cooking
  • Makes 1 x 20cm cake
  • Print


  • 3-4 ripe nectarines, sliced
  • 1 cup extra virgin olive oil
  • 1/2 cup sugar, plus 2 tbsp extra
  • 2 large eggs
  • 1 1/3 cups plain flour
  • 1/2 tsp baking powder
  • Pinch baking soda


  • 1
    Preheat oven to 180°C (or 160°C for fan bake). Grease a 20cm x 20cm square cake tin and line with baking paper.
  • 2
    Toss the nectarines with ¼ cup of the olive oil and 2 tablespoons of the sugar. Leave to sit for 10 minutes.
  • 3
    In a bowl, whisk the eggs with the remaining ½ cup of sugar until pale and thickened. Whisk in the last of the olive oil. Sift in the flour, baking powder and baking soda, then stir until combined. Fold in the fruit mixture and juices. Scrape the batter into your tin and bake for 25-30 minutes or until a skewer inserted comes out clean.
  • 4
    Leave to cool before removing from the tin.

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