1. Can I make this nectarine cake with peaches instead of nectarines?

Yes! This recipe works just as well with peaches as it does with nectarines. Both fruits provide a similar texture and flavor, so feel free to use whichever is available or your favorite.

2. Can I make this cake ahead of time?

Yes, you can prepare this nectarine cake ahead of time. Simply bake it and store it in the refrigerator for up to three days. Let it come to room temperature before serving for the best flavor and texture.

3. How do I prevent the cake from becoming soggy?

To avoid a soggy base, ensure that the nectarines or peaches are not overripe. You can also sprinkle breadcrumbs over the base before adding the fruit, which helps absorb excess moisture. Additionally, bake the base for a few minutes longer for a crispier result.

Nectarine Cake: A Summer Delight for Every Occasion

Description

This nectarine cake is a perfect summer dessert, made with juicy nectarines, a buttery cake base, and a sweet, golden topping. Simple to make, it’s ideal for family gatherings and celebrations.

Ingredients

Scale

150g all-purpose flour
100g unsalted butter
100g granulated sugar
Pinch of salt
1 egg
1 tablespoon dry breadcrumbs
650g nectarines or peaches
3 eggs (for topping)
3 tablespoons granulated sugar (for topping)
3 tablespoons all-purpose flour (for topping)
Icing sugar (for dusting)

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Instructions

Preheat the oven to 400°F (200°C). Line a baking dish (8×13 inches) with baking paper.
In a food processor, combine the flour, butter, sugar, salt, and egg. Blend until the dough forms a soft, sticky consistency. Add more flour if too sticky.
Spoon the dough into the prepared baking dish in small heaps and press it evenly using floured fingers or a spoon.
Bake the dough for about 15 minutes, or until it turns lightly golden.
While the base bakes, stone and slice the nectarines (or peaches) into quarters.
Once the base is baked, remove it from the oven, sprinkle it with breadcrumbs, and arrange the nectarine slices on top. Return the dish to the oven for another 10 minutes.
For the topping, separate the eggs. Beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks with sugar, then stir in the flour. Fold in the egg whites.
Pour the topping mixture over the nectarines and bake for another 15 minutes, or until golden and set.
Once done, remove from the oven and let cool slightly. Dust with powdered sugar before serving.

Notes

Use slightly underripe nectarines or peaches to avoid excess juice making the cake soggy.
Store leftovers in the fridge for up to 3 days, and serve at room temperature for the best flavor.
If your fruit is very ripe, you can add extra breadcrumbs to absorb moisture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Romanian

Nutrition

Serving Size: 1 slice
Calories: 209 kcal
Sugar: 22g
Sodium: 79mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 4g
Cholesterol: 68mg