Ingredients
4 medium nectarines (or peaches)
200g flour
1 ½ tsp baking powder
½ tsp salt
2 tsp vanilla extract
85g softened butter
130g sugar
1 medium egg
125ml whole milk
Method
Preheat oven to 180 degrees Celsius.
Slice each nectarine into 8 slices and place on a piece of kitchen roll to remove some of the moisture.
Butter a 9” deep cake tin.
Whisk together the flour, baking powder and salt.
In a separate bowl blend the butter until creamy. Add the sugar to the butter and beat until light and fluffy.
Slowly add the egg, milk and vanilla to the butter sugar mixture.
Gradually mix in the flour mixture until combined.
Transfer the mixture to the deep cake tin and smooth the top. Arrange the peach slices on top of the batter lightly pressing them down.
Bake for 10 minutes at 180 degrees Celsius then reduce the temperature to 160 degrees Celsius and continue to bake for 50-60 minutes.
Allow to cool before removing from the tin.
