This cake tastes like the essence of
summer. The fruit is totally adaptable,
but I love the combination of sweet
stone fruit and gently sour berries – try
peaches and strawberries or apricots and
raspberries if you prefer.
NECTARINE AND BLUEBERRY CAKE
150g butter, softened
150g caster sugar
3 free-range eggs
1 tsp vanilla extract
100g ground almonds
100g regular or spelt flour
2 tsp baking powder Pinch of sea salt ½ cup sour cream
2 ripe nectarines, cut into thin segments
1 cup fresh blueberries
150g butter, softened 2 cups icing sugar 100g cream cheese 1 tsp vanilla extract
2 tbsp pistachios, finely chopped
2 tbsp fresh or dried rose petals
2 tbsp freeze-dried blueberries
Preheat the oven to 180C fan bake. Line two 22cm cake tins with baking paper.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla. Gradually fold in the ground almonds, flour, baking powder and salt. Stop your mixer once just incorporated. Finally, fold through the sour cream. Be careful not to overmix. Divide the batter between the lined tins and spread out to the sides. Evenly dot in the nectarine segments and blueberries and press them down lightly.
Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in their centres comes out clean.
Allow the cakes to cool for about 10 minutes before turning out onto a cooling rack.
Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla extract. The icing should be smooth, creamy and thick.
Once the cakes are fully cool, ice one cake and then place the other on top. Neatly ice the top cake. Finally, scatter with pistachios, rose petals and freeze-dried blueberries.
VITARA TURBO FROM $33,990 PLUS ORC NO DEPOSIT FINANCE FROM $146 PER WEEK*
thecaker.co.nz Styling and photos: James Lowe