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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Celebration Recipe Baba au Rhum
December 9, 2016
A French classic Baba au Rhum: A soft spongy cake soaked in aromatic aged rum and topped with fresh whipped cream.…
Le Ventoulet Tastes of Provence in Every Cake Slice
January 12, 2015
A few years ago, a group of Provencal pastry masters called les Artisans Pâtissiers Chocolatiers du Vaucluse got together with a concept in mind, their project was to make a cake that is representative of Provence. As you can likely tell, from their official title these artisan bakers know what they are doing when it …
Lemon Ricotta Cake Inspired by Flavours of the South
February 14, 2018
In our house, this dessert is named after our friend Luisa and inspired by Louisa’s Cake from Castellina in Chianti. The tangy combination of lemon zest and fresh ricotta are a terrific balance with sweet apple and raspberry jam. Take a look at the original post “Heard it From a Friend” for step-by-step photos of …
Mandarin and Cardamon Infused Almond Cake
December 8, 2017
A delicious and colourful cake full of the flavours of Christmas markets, perfect with tea to brighten up a cold day, or as a light and joyful desert after a nice meal. It’s not only easy to make with very standard ingredients it also keeps very nicely for a few days, as the infusion of Mandarin and Cardamon syrup keeps it perfectly moist and preserved…
No Comment