Nectarine Buttermilk cake

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Recipe's preparation

Nectarine buttermilk Cake

Place nectarines into a bowl of boiling water for 1 minute, this will help loosen skins.

Plunge into cold water to cool and carefully peel off skins.

Cut fruit into large wedges and place in a dry bowl with 2 tb of sugar.

Place sugar, butter and rinds into TM bowl. If butter is hard from fridge first soften the ingredients for 40secs at 50 degrees at speed 4

Cream ingredients together for 1 minute on speed 5, then scrape down with spatula.

Add eggs one at a time beating at speed 5 for 20 secs betweeen additions

Remove TM lid and sift in the flour and baking powder.

Add buttermilk through lid as TM is running at speed 3 for approx 20 secs till  all combined. You may need to scrape down the sides of TM bowl and start again for a few secs

Place the mixture into a lined 23 cm cake tin and place nectarines decoratively on top.

Bake at 180 degrees for approx 70 minutes. Test with a skewar after about 60 minutes.

When cake is baked spoon the left over sugar syrup mixture that the nectarines were soaked in over the top of the cake. Allow to cool before removing from tin. The cake is quite fragile.