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nectarine blackberry yogurt cake

July 22, 2019 by Lovoni +

1.1kviews
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Dense & moist (with a somewhat pudding-like texture), nectarine blackberry yogurt cake brilliantly showcases the bounty of summer’s fruit. Serve with a dollop of cream for afternoon tea; as a dessert with ice cream or custard or package it up for a picnic as it travels quite nicely.

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nectarine blackberry yogurt cake
nectarine blackberry yogurt cake

For this I used white nectarines & blackberries because that’s what I had on hand. Feel free to use yellow nectarines or peaches. I’ve made this with peaches & raspberries – also divine. When I do use peaches I blanch them first to remove the skin. When I use nectarines, I don’t bother, so it’s one less step. I’m sure any stone fruit & berry combo would be perfect – apricots & blueberries? You can’t really go wrong can you?

nectarine blackberry yogurt cake
nectarine blackberry yogurt cake

This pretty cake is easy to make without the usual fuss often associated with desserts or cake-making. When I made the cake to be photographed, I cheated & melted some ice cream to serve as runny custard with the cake because that seemed good at the time. Other times I’ve served it with whipped cream or clotted cream, if you can find it. I also like to serve the cake still warm. It’s not necessary but I find the flavors of the fruit more intense when warm.

nectarine blackberry yogurt cake

Here are some other fabulous desserts showcasing summer’s bounty:

  • Raspberry Brown Sugar Pavlova
  • Lemony Blueberry Crumble
  • Orange Blueberry Zabaglione
  • The Easiest Cherry Pie
  • Blueberry Ginger Crostata
  • Lemon Curd Cream Pastries
  • Italian Cherry & Almond Tart

I adapted this recipe from an Aussie supermarket magazine called “Fresh”. See the original recipe & take a look around for recipes to inspire you here.

Toodles, Lovoni xo

nectarine blackberry yogurt cake
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4 from 1 vote

nectarine blackberry yogurt cake

It is best to use a light-colored metal, 9-inch (22cm) springform pan for this recipe to prevent over-browning.
This is a dense, moist cake that is best served warm with lashings of whipped cream, scoops of iced cream or custard. To make a quick & easy custard, leave ice cream to melt in the fridge until pouring consistency. I used a French vanilla ice cream for custard in this recipe.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: Australia
Servings: 8
Author: Lovoni

Ingredients

  • 2/3 cup butter, softened (160g)
  • 3/4 cup granulated sugar (caster sugar or reg sugar)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups self rising flour
  • 1 cup Greek-style plain full-fat yogurt
  • 5 ripe nectarines (ripe but not too soft)
  • 6 oz blackberries (170g)
  • 1/4 cup peach or apricot jam, warmed
  • whipped cream, ice cream or custard, to serve

Instructions

  • Grease & line a 9-inch (22cm) light-colored metal, springform pan with parchment paper. Preheat the oven to 350F (180C).
  • Beat butter, sugar & vanilla in a large bowl of an electric mixer until light & creamy, scraping down the side of the bowls one or twice during beating. Add the eggs, one at a time, beating well after each addition; scrape down the side of the bowl & beat again for another minute until fluffy.
  • Add yogurt & beat until combine. Stir in the flour.
  • Cut the cheeks* off 4 nectarines. Then cut each cheek into 3 wedges; set aside. Cut & dice the remaining flesh from those nectarines. Dice the one remaining nectarine – you will need 1 to 1 1/2 cups of diced nectarine. Add the diced nectarine to the cake batter; gently folding in until combined. Scrape mixture into the pan & smooth top. Arrange the nectarine wedges over the top of the cake & scatter the blackberries over the nectarines. Bake for 1 1/4 to 1 1/2 hours or until a skewer inserted into the center comes out clean.
  • Heat the jam in a small microwave-safe bowl for about 30 seconds until runny. Strain the jam into another small bowl; brush the strained jam over the top of cake. Serve the cake warm or at room temperature cake with cream, ice cream or custard Serves 8.

Notes

*to remove the ‘cheeks’ from the nectarines, find the center line of the nectarine & have it facing you then cut down each side of it, but avoiding the stone/pit. Some nectarines, like peaches, you can slip the stone from them. 
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Filed Under: Afternoon tea, Baking & Desserts, Entertaining, featured Tagged With: blackberries, cake, nectarines, summer dessert, yogurt cake

Comments

  1. Lindy Pepper says

    July 27, 2020 at 12:02 pm

    Lovoni,
    I just happened upon your site whilst looking for a recipe to use up some ripe nectarines.
    Your nectarine blackberry yogurt cake is fabulous. 5/5 Nectarines are in season right now here in Canada, so I’ll definitely be making this again in the coming weeks.
    Do you think this cake would freeze ok?
    Cheers, Lindy

    • Lovoni says

      July 27, 2020 at 1:39 pm

      Hi Linda, the cake freezes well. I’ve cut it into pieces and frozen each one individually. Lovoni

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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https://freshhunger.com/2022/12/06/pear-ricotta-cake/
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Hoisin Beef Noodles. I mean, who doesn’t like a Hoisin Beef Noodles. I mean, who doesn’t like a midweek quickie!? These noodles are sticky, with a touch of sweetness, a little heat (add more heat if you’re like me & love things spicy) and take but mere minutes to cook. Head to freshhunger.com for the full recipe. I’ll also add it in comments below. 
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Grab the link: https://freshhunger.com/2023/01/10/30-minute-creamy-chicken-chili/
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Our darling mum passed away last year. I hear her Our darling mum passed away last year. I hear her voice every day offering support & advice. One of my favourites is this simple ‘start how you want to finish’ advice. It was told to her when she decided she’d take care of her mum, my nan, at home when she became very ill & needed around the clock care. 
As a new year lies before us & we can make it anything we want. So go forth how you want to continue. For me that’s with intent, small reasonable goals, simplifying home & life where possible & taking care of myself both my mental & physical health. 
Last year was a fucker, this year I’m taking care of me. We are nothing without our health. 
Happy 2023 to those who’ve stuck around with me, especially during my absence over the last 12 months, & to the newcomers who’ve joined the Fresh Hunger community. Thank you for your support. I’ve got some fun, helpful projects coming your way I can’t wait to share with you all. L xo
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#freshhunger #lovoni #brietarts #christmasappetizers #pastry #pastrylove #brie #bakedbrie #foodstylist #foodstyling #foodstylingandphotography #foodphotography
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https://freshhunger.com/2022/12/06/pear-ricotta-cake/
.
.
.
.
.
.
#glutenfree #glutenfreerecipes #ricotta #pears #uspears #photooftheday #freshhunger #lovoni #foodstylist #foodstyling #foodstylingandphotography #foodphotography #foodphotographer

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