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| Fresh Apricot and Nectarine Slab Cake |
This ever-so-versatile cake is one of my favorite go-to recipes year round. I make it with nearly any fruit I have available (such as plums, peaches, pears... even tinned fruit will work in a pinch). The cake will keep well for 3-4 days in the fridge if you need to make it in advance
Serves 10
Fresh Apricot and Nectarine Slab Cake ingredients: 125 grams butter, soft but not melted. 3/4 cup caster sugar. 1 tablespoon vinegar. finely grated zest 1 orange. 1 teaspoon vanilla extract. 1 egg. 1 and 1/4 cups plain flour. 1 and 1/2 teaspoons baking powder. 1/2 teaspoon sea salt. 1/2 cup milk. 6-8 pieces stone fruit, I used 4 each apricots and nectarines. 1 tablespoon coarse sugar, such as muscovado or raw sugar. To serve: icing sugar. mascarpone or creme fraiche
Fresh Apricot and Nectarine Slab Cake : Preheat the oven to 180C. Grease a 23 cm x 35 cm cake tin and fully line with baking paper. Beat the butter, sugar, orange zest and vanilla extract until very light and pale. Beat in the egg. Combine the flour, baking powder and salt and fold into the butter mixture alternatively with the milk, ensuring there are no pockets of flour in the batter. Spread the batter evenly into the tin. Halve the fruit and remove the stones. Cut into thick wedges and place over the batter. Don't push the fruit into the batter. Sprinkle with the sugar and bake for 25 minutes until the cake is firm and golden brown. Cool
To serve: Dust the cake with icing sugar and serve with a bowl of cream. By then, the Fresh Apricot and Nectarine Slab Cake is ready
To serve: Dust the cake with icing sugar and serve with a bowl of cream. By then, the Fresh Apricot and Nectarine Slab Cake is ready
