This simple cake was the perfect end to a summer dinner outdoors. You can swap peaches or plums for the nectarines.

Spiced Nectarine Cake
1/2 cup butter (room temperature).
3/4 cup plus 3 tbsp sugar.
2 large eggs.
1 tbsp lemon juice.
1 1/2 tbsp lemon zest.
1 1/4 cup self raising flour.
5 medium nectarines halved & cut into slices.
3/4 tsp cinnamon.


Preheat oven to 180 degrees and line a 24cm springform tin with baking paper.

Using an electric mixer, beat butter and 3/4 cup sugar until light and fluffy. Beat in eggs one at a time, then the lemon juice and zest. Beat in the flour until smooth and spread the batter evenly into the prepared pan.

Arrange nectarine slices on top of the batter – some like concentric circles but I prefer a more scattered approach 😉. Press the nectarine into the batter gently, mix the 3 tbsp of sugar with cinnamon and sprinkle over the cake.

Bake until the cake is golden brown and skewer inserted comes out clean (approx 50 mins). Serve warm or at room temp with cream and/or icecream and extra nectarines.