The humble cake turned upside down! This cake is super moist and could last a few days but I doubt it will, you will want more than one piece! If nectarines aren’t your style replace it with peaches, blood oranges, even pineapple.
- 120g sugar
- 2 eggs
- 1tsp vanilla extract
- 200g spelt flour
- 2tbsp baking powder
- ¼ tsp cardamom
- 1lemon zest
- 50g oil
- 200g vanilla yoghurt
- 2 nectarines, sliced
- 50g brown sugar
- Preheat oven to 180c. Line a springform 22cm round baking tin.
- Sprinkle brown sugar over the base. Place nectarine slices one the base of the tin. Not over crowding the base. Set aside remaining fruit to go into the cake mix.\
- Combine flour, baking powder, cardamom and the zest of the lemon in a bowl.
- In an electric mixer beat eggs, sugar and vanilla for 2 minutes or till the mix is light and foamy.
- Add oil and mix for 60seconds then add yoghurt and mix for another 60seconds.
- Finally add flour mixture to the wet mixture and combine.
- Once combined add nectarine chunks into the batter and blend using a spatula and stir in.
- Pour mixture into the cake tin over the fruit. Bake for 35-40min or until nice and brown. Use a skewer and insert it and if it comes out clean the cake is cooked.
- Let it cool for 10min in the pan. Release the tin and flip cake over.
- Slice up and enjoy!
Cooking with Cameron
The Fathering Project