nectarine blackberry yogurt cake
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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.