So after making the delicious compote I still had some juicy Nectarines left. Cakes filled with seasonal fruits have always been my favorite. So here is a simple recipe for a soft golden vanilla flavored sponge cake filled with rose-tinted Nectarines.
Choosing the fruit:
Pick up fresh firm fruit that is ripe and not bruised. It should yield when touched slightly.
Preparing the fruit:
Wash the fruit and cut it in slices. Remove the stone. Place the slices in cold water.
Flour – 200 grams
Melted butter (room temperature)- 200 grams
Sugar – 200 grams
Vanilla Essence – 1 teaspoon
Nutmeg – 1/4 teaspoon
Cinnamon – 1 teaspoon
Baking Powder – 1 teaspoon
Nectarines – 6 small or 3 big ones
Preheat the oven to 170 degrees.
Grease an eight inch pan with some butter and dust with a little flour . Keep aside.
Sieve flour and baking powder. Keep aside
Separate the egg yolks and whites in two bowls.
In a bowl beat the butter and sugar till they mix well and make a smooth paste.
Add one yolk at a time into the mixture and keep beating in both directions for one min each.
Add Vanilla essence, nutmeg and cinnamon and mix well.
Now, beat the egg whites till frothy and light. (It should form peaks)
Add this to the other mixture slowly and fold it in with a wooden spoon.
Once the mixture is smooth and nice add the flour slowly in two batches folding it gently till the batter is mixed well.
Take the greased tin sprinkle some brown sugar and line some sliced fruit in it then gently pour half the batter in it.
Make another layer of the fruit and pour the rest of the batter on top of it.
Level the top with the back of the spoon.
Place the tin in the center of the oven for 30 min or till the needle comes out clean.
Once the cake it done and the needle test comes out clean let it rest on the rack for sometime to cool.
Use the knife to loosen the edges and your cake it ready to eat. Serve warm or cold with whipped cream or Vanilla ice cream.
The lip smacking moist cake may not be pretty to look at but it is full of fruity tangy sweet flavors in each bite. I kept the cake for at least two days in the fridge and thought it tasted better than the day it was made.
Try this fruitilicious recipe and let me know how it was received.