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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!

Serves 12

Super easy

Less than an hour



toppy tippys

- 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 Butter

225g Caster Sugar

4 Large Eggs

225g Self Raising Flour

1 Nectarine

Handful Raspberries

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!








#sponge #summer #spring #cake #easybake #fruitybake #recipeshare #syrup #rapsberries #nectarine

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