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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Lemon Lavender Buttermilk Cornmeal Olive Oil Cake a Sweet Finish
January 15, 2018
This quick bread has all the tasty elements of Provence - a bit of citrus, a hint of lavender and flavourful olive oil. The inspiration for this sweet lemon, lavender cake comes from a recipe by Nicole Riegl…
Easy Recipe: Lemon, Almond and Yoghurt Cake
April 4, 2017
This is a lovely cake made with Greek yoghurt and is perfect for breakfast, tea, or with ice cream for a delicious dessert. …
A Recipe for Citrus Season in Provence: Lemon Polenta Cake
February 20, 2017
A sweet and lovely alternative to traditional polenta. This bright and tangy cake stands on its' own or paired with ice cream, it is a must try. …
Make this Easy Cake with Grenache Blanc Wine from Scratch
March 4, 2024
Last year, I celebrated International Grenache Day (September 15) by sharing a delicious cake created by Sue Tipton, owner and vintner of Acquiesce Winery, for which she doctors a box cake mix to make her Acquiesce Grenache Blanc Cake. Well, you know me — I love cooking too much to use mixes. With a few …
No Comment