Nectarine Cake
User Reviews
4.4
Nectarine Cake
Description
This cake starts with a soft dough made by combining flour, butter, sugar, salt, and egg, processed briefly to bring the dough together. It is spread evenly into a lined baking dish and partially baked until lightly golden but not fully set. Fresh nectarines, pitted and quartered or segmented further if large, are layered over the dough, sprinkled with breadcrumbs to absorb excess juices and prevent sogginess.
The topping consists of eggs, sugar, and flour mixed together to create a batter poured over the fruit before returning to the oven. This step bakes the fruit into the cake, creating a moist, tender crumb with a golden, slightly crisp surface. The contrast between buttery crust and juicy nectarines makes this dessert balanced in texture.
This cake is best served slightly warm or at room temperature and can be dusted with icing sugar before serving for added sweetness and presentation. It works well as a simple fruit dessert showcasing fresh nectarines or peaches, ideal in warmer months. Using a food processor helps achieve a tender dough quickly but can also be made by hand.
Measuring ingredients by weight ensures accurate results, contributing to consistent texture and rising. The topping’s light egg batter differs from typical custard or cream toppings, giving this cake a distinctive finish.
Ingredients
Cake:
- 150 g all-purpose flour 5.3 oz/ 1 ¼ cups
- 100 g butter 3.5 oz/ ⅓ cup + 1 tablespoon, unsalted
- 100 g granulated sugar 3.5 oz/ ½ cup
- salt a pinch
- 1 egg
- 1 tablespoon dry breadcrumbs
- 650 g nectarines or peaches, 23 oz
Topping:
- 3 egg
- 3 tablespoons granulated sugar
- 3 tablespoons all-purpose flour
- icing sugar
Instructions
Cake:
- Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Line a baking dish of approximately 8x13 inches/21x32 cm with baking paper.
- Dough: Place the flour, butter, sugar, salt, and egg in the food processor. Mix shortly until the dough comes together. The dough is pretty soft, but if you think it is way too sticky add an extra tablespoon flour.
- Bake dough: Place the dough in small heaps into the prepared baking dish. Press the dough evenly in the dish with your fingers (you can flour the fingers a bit first) or a floured spoon. Bake for about 15 minutes until lightly golden but not quite done yet.
- Prepare the fruit in the meantime. Stone the nectarines or peaches and quarter them. If they are very large, cut them into eights.
- Take the cake out of the oven, sprinkle it evenly with the breadcrumbs and arrange the nectarine slices on top. Place back in the oven and bake for another 10 minutes.
Topping:
- Mix topping: In the meantime separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the 3 tablespoons sugar. Add the flour to the egg yolk mixture and incorporate. Fold in the beaten egg whites.
- Bake topping: Pour this mixture over the cake and continue baking for another 15 minutes or until golden brown and baked through.
- Dust with icing sugar before serving.
Notes
- Using a digital kitchen scale improves ingredient measurement accuracy for a more consistent cake texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14pieces
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 209kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 68mg | 23% |
| Sodium | 79mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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