Celebrate the end of the summer in style with this ginger nectarine cake. It’s moist with juicy fruits and a crunchy almond batter that goes perfectly with ginger and nectarines. Simple, yet an elegant dessert.
Recipe tips
- Try this cake with other fruits like peaches or plums.
- Nectarines have a very smooth, thin skin that doesn’t need to be removed before baking.
- This cake tastes even better the next day!
Try these next
Ginger tart with nectarines
Ingredients
- 10.5 ounces all-purpose flour
- 7 ounces sugar
- 1 stick unsalted butter - at room temperature
- 2 teaspoons baking powder
- 2 eggs
- 2 tsp freshly grated ginger
- 3 nectarines
Crunchy topping
- 3 tbsp flakes almonds
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 tsp grated nutmeg
- 1 tsp dried ginger
- icing sugar - for dusting
Instructions
- Preheat the oven to 350℉/180℃.
- In a large bowl, mix the butter with sugar and eggs. Sift the flour and baking powder. Add ginger. Stir until combined and transfer the batter into a 9-inch/22 cm buttered pie pan.
- Cut the nectarines into thick slices and place them on top of the cake.
- Combine all the ingredients for the crunchy topping and sprinkle on top of the cake.
- Bake for 35 – 40 minutes.
- Allow to cool and dust with icing sugar. Enjoy!
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