“What on Earth are we going to do with these Nectarines” Cake
One of the things that Greek and Vietnamese families have in common, is that you never leave a relative’s home without taking some food with you. It’s extremely impolite to refuse food when offered. Refusing food is like flipping the bird at someone, it’s considered THAT rude! Every time my partner visits his Greek Grandparents, his Yia Yia (Grandmother), always sends either fruit from their backyard, sweets or homemade meals home. On his most recent visit, Yia Yia sent her Grandson home with some nectarines. Correction – he was sent home with a COUPLE OF KILOS of nectarines! Don’t get me wrong, I am all for free food, but there’s only two of us so sometimes the volume of free food gets a bit much. “What on Earth are we going to do with these nectarines?”, I asked in total disbelief. Surely Yia Yia doesn’t really think we were going to eat a couple of kilos of fruit over the next week? As per usual, the internet saves the day and I was able to find a really simple cake recipe to use up some (or should I say, a miniscule amount) of our nectarine hoard. This recipe can serve around 10 people, if you wish to share that is….
“What on Earth are we going to do with these Nectarines” Cake
180g butter, softened
215g (1 cup) caster sugar
3 eggs
225g (1½ cups) self-raising flour, sifted
55g (¾ cup) shredded coconut
170g tub vanilla yoghurt (I used Dairy Farmers Velvety Vanilla)
6 small nectarines, halved, stone removed, thinly sliced (or 4 average sized nectarines)
Extra shredded coconut, to sprinkle over cake
Preheat oven to 170°C (fan forced). Line the base of a 24cm (base measurement) springform pan with baking paper. Grease the side of the pan with some butter. Process the butter, sugar, eggs, flour, coconut and yoghurt in a food processor until smooth. Make sure you don’t overdo it though, a couple of minutes is enough. Pour into the prepared pan.
Arrange the nectarine on top of the cake. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Sprinkle some of the extra shredded coconut over the top before serving.
Note: For a cake recipe so simple and easy, it turned our really well! It was light and moist and the addition of the yoghurt added a wonderful flavour that complimented the nectarines. You could replace the nectarine with other stone fruit, such as peach or apricots. I have amended the original recipe slightly, so if you would like to see the original recipe, click here. This cake is wonderful served with a dollop of thickened cream….YUM!
thecookingchook 
Looks yummy. I love an “old fashioned” cake/flan/tart with slices of fruit on top that go caramelly Mmm…
Totally agree! I was really surprised by how good it tasted, considering I didn’t do any work to prepare it. Definitely a recipe worth repeating.
I love nectarines! And I’d never think to put them in a cake but I would love to try this… xoxo
You should definitely try it!
I love this cake… Stone fruit and baking are like Fred Astaire and Ginger Rogers in my book. I forgot about that this season. Must amend immediately!
PS star anise poached nectarines and ice cream….. Yummmmmm
Oh my, star anise poached nectarines and ice cream sounds divine…. It’s a good thing that stone fruit are still around at the moment, but I’ll be sad when they aren’t because that’s when I know for sure that summer is definitely gone 😦
This looks really delicious. I hope I can remember that I saw the recipe on your blog when I eventually get round to making it!
Thank you! I hope you do get a chance to make it, because it’s such a lovely cake. Thanks for stopping by and checking out my post 🙂
Ha Ha I know that feeling well. It extends to any old school European family as well. My parents have three nectarine trees. So I will be trying this. Along with nectarine frangipane tarts, upside down cakes and muffins. The list goes on. And on.
It wouldn’t be so overwhelming if there were more people in more household to share all the food! I absolutely LOVE frangipane tarts, so I think that will be next on my list to make before all the stone fruit goes out of season.
Gorgeous! When I was reading this (before seeing photos), I was thinking of tangerines instead of nectarines. I was amazed that there was such a thing as a tangerine cake. On further research, there actually IS such a thing, but I like the sound of nectarine cake much more. Pinning this recipe to try this summer!
Thank you! I’m a little envious that you’re on your way into summer and I’m on my way out 😦 Although, I’m looking forward to some winter comfort foods.
Omg, this looks so gorgeous! =)
Thank you 😀
This looks amazing!! Was a fab idea. Not sure I have ever attempted a cake with nectarine before!
Thanks you! I’ve never attempted a cake with nectarines before until this recipe. I had to think of an idea to use up all those nectarines. There’s only so much fruit one can eat…
I think I would love to eat a slice of this delicious cake! Looks very delectable!
Thanks Judy! It’s definitely one of the better cake recipes that I’ve tried, and I don’t feel as bad eating it because it has yoghurt and fruit in it (that’s what I’m telling myself anyway).
That looks great. Pinning it!
Thank you 🙂 I’ve been hearing a lot about this pinning business but not really sure what it’s all about. I’m going to have to sit down and investigate further. Hope you enjoy the recipe.
I, too, just “pinned this recipe on Pinterest! You’ll have to check out Pinteret – it’s addicting. And it’s another way for you to get your recipes “out there” by “pinning” them on your “boards” on Pinterest. I’m – pretty much – been pinning all the recipes for the blogs I follow ’cause they’re all so darn yummy looking!!!
Thank you Cecile! I’m going to look at Pinterest right now! 🙂
You used a Spring Form pan? There great to use. This cake looks easy. What do you think about using peach in place of nectarine?
Thanks for sharing.
Chef Randall
savorthefood.wordpress.com
Nearly all my cake pans are springform pans, and I can’t live without them! They are really great to use. I think you could replace the nectarines for peach. White peaches would be wonderful with this recipe!
Cakes are easier to move to a plate with Spring Form pans. They are even useful to make Tiramisu with them.
LOL I loved this post! Not just because you likened refusing food to flipping the bird but also because I had the same dilemma with a load of plums!
Thank you Lorraine! I can pretty much guarantee that I will have this ‘issue’ at least once a month. If it’s not because of my partner’s Grandparents, then it’s my parents. Of course, I’m always grateful for their generosity. 🙂