This is recipe created out of necessity... I had a punnet of ripe Nectarines that needed to be used up and a recent glut of raspberries from my plot. Not only that but I had a few visitors arriving for afternoon tea...this was an very easy no-brainer. I skinned and sliced the nectarines... pureed half of the raspberries and then set to make an all in one quick sponge cake... If you'd like to try it here's what you have to do.
If you prefer to measure rather than weigh here is a handy conversion chart Conversion Chart
Grease & line a 7"/18cm wide x 3½"x 8cm deep cake tin with baking parchment
set your oven to 160C/ 325F/gas 3
Ingredients:-
6oz/175g softened butter at room temp
6oz/175g caster /super fine sugar
6oz/175g self raising flour
1tsp baking powder
1 tsp cinnamon
3 large eggs beaten
10oz/300gms fresh raspberries
4 medium sized nectarines
a little icing sugar
a squeeze of lemon juice
fresh cream optional
Halve the raspberries leaving half of them whole for the top of the cake (set these aside)
Blitz the first half until the seeds can't be seen ....now half this puree, half is for the batter the rest to serve later
Place all the first 6 ingredients into a large bowl and beat them together with a hand whisk (or by hand) until combined (don't over do this as it'll make a tough cake)
Gently fold in half of the puree
Turn into your prepared baking tin and place in the centre of the pre-heated oven
Bake for around 45 mins.... may take a little less or more, if there's no wobble in the centre of the cake...insert a skewer... it should come out clean... if not continue to bake until it does.... just keep your eye on it.
Remove from the oven and cool on a rack for around 15 minutes before turning it out.
I always leave mine to cool down completely whilst still in the baking parchment
While it's cooling slice the nectarines into neat slices.
Add a little lemon juice and icing sugar to taste to the rest of the raspberry puree.
When the cake is cooled & ready to serve..simply decorate it with slices of nectarines around the outside and pile the rest of the raspberries into the middle.
Sprinkle over with icing sugar as it's about to be served
Place the rest of your puree into a jug and pour a little over each slice....serve with fresh cream if desired .
3 large eggs beaten
10oz/300gms fresh raspberries
4 medium sized nectarines
a little icing sugar
a squeeze of lemon juice
fresh cream optional
Halve the raspberries leaving half of them whole for the top of the cake (set these aside)
Blitz the first half until the seeds can't be seen ....now half this puree, half is for the batter the rest to serve later
Place all the first 6 ingredients into a large bowl and beat them together with a hand whisk (or by hand) until combined (don't over do this as it'll make a tough cake)
Gently fold in half of the puree
Turn into your prepared baking tin and place in the centre of the pre-heated oven
Bake for around 45 mins.... may take a little less or more, if there's no wobble in the centre of the cake...insert a skewer... it should come out clean... if not continue to bake until it does.... just keep your eye on it.
Remove from the oven and cool on a rack for around 15 minutes before turning it out.
I always leave mine to cool down completely whilst still in the baking parchment
While it's cooling slice the nectarines into neat slices.
Add a little lemon juice and icing sugar to taste to the rest of the raspberry puree.
When the cake is cooled & ready to serve..simply decorate it with slices of nectarines around the outside and pile the rest of the raspberries into the middle.
Sprinkle over with icing sugar as it's about to be served
Place the rest of your puree into a jug and pour a little over each slice....serve with fresh cream if desired .
If you would like more posts like this then please help & leave me a comment below
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