Nectarine, Raspberry & Maple Cake
The sunshine peeped out this weekend and it was soooo nice. So here is my sunshine appreciation cake. With rays of nectarine and little bursts of fresh raspberries.
The fruit and syrup leave the sponge beautifully moist, even the next day!
Less than an hour
- cream the butter
and sugar together well,
it will make a difference
to the end result!
- make sure to add the
maple syrup whilst the
cake is still warm. The sponge
will do a better job of soaking
all that delicious syrup up.
- be careful not to under-bake
your cake. Fruit adds baking time.
If your unsure, its better to leave
it an extra 5 minutes as the fruit
adds moistness to the sponge anyway.
I N G R E D I E N T S
225g Caster Sugar
4 Large Eggs
225g Self Raising Flour
4tbs Maple Syrup
M E T H O D
- preheat the oven to 170c fan
- in a bowl, beat the butter and sugar
- whisk in the eggs, one at a time
- sift in the flour and fold gently to combine
- grease a cake tin and cut out a piece of baking paper for the base
- carefully cut the nectarine in half and remove the stone. With one half, cut into slices, and with the other, cut into chunks.
- arrange the nectarines onto the base of the cake tin, then add half of the raspberries
- fold the remaining nectarines and raspberries carefully through the cake batter
- pour the batter over the laid out fruit and gently even it out
- place into the oven to bake for 35 minutes (or until a skewer comes out clean)
- remove from the oven and leave to cool slightly in the tin
- after 15 minutes, run a pallet knife around the edge and flip the cake out onto a plate. peel off the paper
- using a pastry brush, add a sticky layer of maple syrup
- slice and ENJOY!