Nectarine sponge cake
This versatile cake is delicate and light. It is also parve, making it a perfect match to a celebrative meaty meal. It is great also for tea and as a good Italian I also have any left over the next day for breakfast dipped in my cappuccino.
Try it as well with other seasonal fruits, it works a treat!
Prep time: 20 minutes Cooking time: 1 hour
600g nectarines Juice of ½ lemon 3 large eggs 190g caster sugar 190 ml. light olive oil 1 lemon, grated zest ½ tsp. vanilla extract Pinch of salt 190g white flour (ideally ‘00’ type)
1 tbsp. baking powder
Preheat the oven to 180°C fan/200°C regular.
Rinse the nectarine, cut them in half, remove the pit and slice them into 1cm thick moon slices. Put them into a bowl together with the lemon juice. Set them aside until ready to use.
Mix the eggs (whole) together with the sugar with an electric mixer -with a paddle attachment - until you have a pale creamy consistency.
Add the oil, lemon zest, vanilla extract and a pinch of salt. Beat again thoroughly for a couple of minutes. Finally add the flour and the baking powder and beat again for another minute or two.
Add half the nectarines with all of the lemon juice and gently fold it in the cake mix.
Take a 24 cm. (9 inch) diameter round spring form baking tin and cover the base with parchment paper. Pour the cake mixture into the baking tin and scatter or arrange on top the remaining nectarines so they create a thick top visible layer.
Bake for 50-60 minutes. To check if the cake is cooked insert a skewer or toothpick; if the cake is cooked it will come out dry and clean. If still wet bake for another 5 minutes and check again.
Leave it to cool down at least 20 minutes before removing it from the tray.