Celebrate the end of the summer in style with this ginger cake with nectarines. It’s moist with juicy fruits and a crunchy almond batter that goes perfectly with ginger and nectarines. Simple, yet an elegant dessert.
Ingredients
- 300 g flour
- 200 g sugar
- 125 g butter at room temperature
- 2 teaspoons baking powder
- 2 eggs
- 2 teaspoons freshly grated ginger
- 3 nectarines
crunchy topping
- 3 tablespoons flaked almonds
- 2 tablespoons sugar
- 1 tablespoon cinnamon
- 1 tablespoon grated nutmeg
- 1 tablespoon dried ginger
- powdered sugar for decorating
Instructions
In a large bowl, mix the butter with sugar and eggs. Sift the flour and baking powder and add ginger. Stir until combined and put the batter into a 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 topping and sprinkle on top of the cake. Bake for 35 – 40 minutes at 180°C.
Allow to cool and dust with icing sugar. Enjoy!
And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.
If you try this recipe, let me know! Leave a comment and don’t forget to tag me in your picture on Instagram with @anna_s_table or mention with #servingdumplings I’d love to see what you’re making. Happy cooking!
Sign up for my NEWSLETTER to receive the latest recipes delivered straight to your inbox.
I tried ginger nectarine pie but it is missing ingredients. because the instructions say whisk until smooth – but there is not enough liquid to whisk. 2 eggs and soft butter makes a soft dough like bread dough. I added some milk. also for the crunch I added some butter. It turned out OK.
Useless recipie, didn’t see until after making the comment below about missing ingredients, although I added eggs as mixture too dry. Don’t bother with this one, shame as it looked nice!
thank you for your comment! there are no missing ingredients in this recipe, the batter should be thicker and soft like bread dough…