Instructions

• Prepare baking tin:
• 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.
• Prepare nectarines:
• 02 Wash, remove stones and slice into thin pieces.
• Make cake batter:
• 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.
• Assemble for baking:
• 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.
• Bake:
• 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.
• Serve:
• 06 Take to the table still in the baking paper with a dusting of icing sugar all over the top.