Nectarine Walnut Cake
![](https://julesofthekitchen.com/wp-content/uploads/2024/07/Nectarine-Walnut-Cake-2-y-1000x1000.png)
A light, buttery sponge cake baked with freshly sliced nectarines and a few crunchy walnuts.
8 slices
10 minutes
45 minutes
180ºC
Ingredients
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180g plain flour
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1½ tsp baking powder
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Pinch of salt- optional
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170g unsalted butter- softened
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200g caster sugar
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2 large eggs
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60g plain Greek yoghurt
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1 tsp vanilla paste
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400g ripe nectarines- approx 2-3, thinly sliced, reserve a few for the top
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100g chopped walnuts- reserve a handful for the top
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Decoration
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Icing sugar- sieved
Instructions
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Prepare baking tin:
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01 Line sides and base of a 22 cm round cake tin with non stick baking paper ie take a large piece and gently fold and push into the tin, to completely line or just use a circle of paper to cover the base.
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Prepare nectarines:
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02 Wash, remove stones and slice into thin pieces.
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Make cake batter:
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03 In a large bowl cream butter and sugar together. When light and fluffy beat in eggs, one at a time. Add Greek yogurt and vanilla. Sift in flour and baking powder. Add nectarine slices with walnuts and using a large spoon slowly fold and mix altogether.
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Assemble for baking:
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04 Gently tip the cake batter into the prepared tin, cover with remaining nectarine slices and a few more walnuts finishing with a generous sprinkle of sugar all over the top.
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Bake:
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05 Place in the oven for 45 minutes until cook until golden brown, firm to the touch and a tooth pick comes out clean when inserted into the cake to test if cooked. Leave in the tin to cool before removing and serving.
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Serve:
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06 Take to the table still in the baking paper with a dusting of icing sugar all over the top.
Notes
Fresh nectarines are best in this cake, however, it is possible to use peaches, either tinned (well drained) or fresh. I like to serve this delightful cake wrapped in the baking paper with a light cascade of icing sugar all over the top.