Sweet Citrus Recipe Nectarine Cake
Cakes & Cookies · Gary and Jane Langton · Provencal Recipes · TasteWhen the nectarine’s are ready for picking then you must “pick” this recipe too. Delicious and easy, a winner for it’s serving versatility with any meal, or even a casual snack in between meals. The pinwheel pattern of the cake presents itself with a level of sophistication that is as visually appealing as it is tastefully enjoyable. This is another must try treat from our friends at Mas d’Augustine.

Nectarine Cake
A delicious and sweet tea cake heightened with a hint of peach liqueur and served with crème fraiche, mascarpone or vanilla ice cream.
Ingredients
For the Topping
- 6 large Ripe nectarines
- 90 gr unsalted butter
- 90 gr caster sugar
- 1 tbsp Peach liquer
- 2 tbsp lemon juice
For the Cake
- 120 gr unsalted butter
- 120 gr caster sugar
- 2 eggs
- 30 gr Ground hazelnuts
- 100 gr self-raising flour
- 1 tsp baking powder
- 1 tbsp Peach liqueur
Instructions
- Preheat the oven to 190C (fan assisted).
- Cut the nectarines in half, remove the stone and slice evenly into segments about ½ cm thick.
- Melt the butter in a straight-sided cake tin about 23cms wide and 5cms deep.
- Add the sugar, lemon juice and peach liqueur, stirring gently as the mixture boils.
- After a few minutes it will start to colour - continue stirring until it is a pale caramel colour.
- Remove from the heat and arrange the nectarine slices evenly and overlapping to cover the whole of the tin. Remember this will become the top of the cake, so ensure the pattern is attractive.
- Whisk all the cake ingredients together until smooth and creamy.
- Pour the mixture over the top of the nectarines and smooth the surface with a spatula.
- Bake at 190 for 45 minutes, lowering the heat to 180 after half an hour.
- When the cake is cooked, it will have contracted slightly from the sides of the tin.
- Remove from the oven and leave to cool in the tin for 5 minutes.
- Pass a thin knife around the sides of the tin to ensure nothing has stuck.
- Place a serving plate over the tin and then turn the whole thing upside down in one swift movement.
- Serve hot or cold for tea or as a delicious dessert with crème fraiche, mascarpone or vanilla ice cream.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Another French Encounter at a Spa in ProvenceRelated Provence Articles
Elizabeth Bard’s Financiers aux Abricots et à la Lavande
September 23, 2015
This recipe for a sweet snack, mini-cakes, comes from Elizabeth Bard's latest book Picnic in Provence: A memoir with Recipes. The author combines the flavours of Provence apricot and lavender in a traditional French dessert. The recipe is published with the author's permission.…
Salted Almond Praline Cake
June 12, 2020
Although it’s entirely possible to find trees growing in the wild, almonds are cultivated in Provence. This recipe for Salted Almond Praline Cake is a basic cake mix with a crunchy sweet topping. I know that I promised not to make another almond dessert, but who could resist this delicious treat? Before continuing, I wanted …
Really Easy Chocolate Fondant Cake
March 23, 2016
This easy recipe for Chocolate Fondant Cake made with only 5 ingredients, in record time, is from our friends at Mirabeau wine. Hope you love it and if this isn’t a good excuse to bake a cake, I don’t know what is.…
Galettes des Rois and the Nabatean Spice Route
January 6, 2016
In a month’s time, I shall be visiting vineyards in the Negev desert and the archaeological remains of the ancient Nabatean kingdom. Splendid remains of buildings and extensive evidence of large scale agriculture and winemaking indicate the richness of this area in ancient times. The 1st century BCE historian Strabo described the Nabateans as being …
No Comment