Nectarine cake made with six ingredients, this is our favorite nectarine recipe. It can also be made with fresh peaches.
Fresh Nectarine Cake (or Peach Cake)
The best nectarine cake: an easy to make base, covered with fresh nectarines or peaches, and topped with a delicious egg-sugar layer, this is our favorite nectarine recipe.
A glorious summer morning today! I brought my daughter to the kindergarten taxi and just got home now. I can really hardly imagine a more beautiful summer morning.
It has been raining last evening and night, so the temperature has dropped slightly, but although it is still warm and sunny the air smells so nice and has a fresh touch about it. My favorite hours during the hotter summer days!
And such hot summer days are perfect for enjoying today’s nectarine cake (or peach). Well, if you manage to turn on the oven… 🙂 And if you don’t manage to turn on the oven, you could make one of these so-called “refrigerator cakes”, something like the Blueberry Lemon Curd Cake, my favorite Apricot Cake or the Romanian Biscuit Chocolate Salami. Or this newly discovered Nectarine Cake or Tart.
This summer nectarine dessert is light, it can be eaten from the hand and although sweet and comforting in a cakey-kind of way, it is still fresh-tasting and summery due to the many peaches or nectarines you dump on top of it.
And like I have mentioned above, this recipe only needs six ingredients, which makes it a super cheap dessert now when the nectarines and peaches are so abundant.
How to make?
- I made the first layer in the food processor, but you could mix the ingredients with the hand mixer as well. The dough will be rather soft.
- Spreading the batter onto the baking dish is quite simple as well. Place the batter in small heaps in the baking dish and press it down either with a spoon or with your fingers.
- Flour the spoon or your fingers when you do that to reduce the stickiness.
- Bake the base for about 15 to 18 minutes, it should be golden.
Nectarines or peaches:
- Peaches and nectarines tend to release quite a bit of juice during the baking process, that is why I bake the first layer for about 15-18 minutes first, the base should be nicely golden and almost done at this point.
- Sprinkling the first layer with some breadcrumbs before adding the fruit also helps against the soaking of the dough with too much juice.
- Also, I prefer to use slightly unripe fruit, which releases less juice during the baking process and keeps its shape better.
- And the fact that the fruit is baked will stop you from noticing that it was not quite ripe in the first place.
- It should not be difficult to buy slightly unripe peaches or nectarines, I sometimes have the feeling you can only get them in that stadium.
- Once the base is baked, remove it from the oven, sprinkle it evenly with the breadcrumbs, and arrange the fruit slices on top. Place back in the oven and bake for another 10 minutes.
- In the meantime separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the 3 tablespoons sugar. Add the flour to the egg yolk mixture and incorporate. Fold in the beaten egg whites.
- Pour this mixture over the nectarines and continue baking for another 15 minutes or until golden brown and baked through.
This nectarine recipe has its origin in Sanda Marin’s Cookbook, which was first issued in 1936, so it is quite a vintage Romanian recipe, I would say.
However, as it was usual during those times (and later times as well to be honest), the recipe instructions for making this nectarine recipe were very vague. The whole affair is explained in about 10 sentences… an absolute nightmare!
What I’ve missed most were the instructions regarding the baking times, there are three different baking steps after all and it is quite difficult to guess when the first layer or the fruit is done and so on.
So, I have baked this cake three times already just to make sure I got those times right. Nobody complained though, they all loved it, it was gone within one day every time.
Fast forward to Juli 2018. I made this peach or nectarine cake again and took pictures of the different baking stages. I just wanted to say that it was gone in less than 5 minutes.
It only had the time to cool slightly after coming out of the oven, so it came rather warm on the table. It was a battle… I have never seen any dessert go so fast!
The only change I’ve made was to bake the base for 3 or 4 minutes longer than last summer. This way we had an amazingly crispy base topped with juicy nectarines and a soft and sweet batter. The perfect summer cake!
PIN IT FOR LATER!
- 150 g all-purpose flour 5.3 oz/ 1 ¼ cups
- 100 g unsalted butter 3.5 oz/ 1/3 cup + 1 tablespoon
- 100 g granulated sugar 3.5 oz/ ½ cup
- a pinch of salt
- 1 egg
- 1 tablespoon dry breadcrumbs
- 650 g nectarines or peaches, 23 oz
- 3 eggs
- 3 tablespoons granulated sugar
- 3 tablespoons all-purpose flour
- icing sugar
- Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Line a baking dish of approximately 8x13 inches/21x32 cm with baking paper.
- Dough: Place the flour, butter, sugar, salt, and egg in the food processor. Mix shortly until the dough comes together. The dough is pretty soft, but if you think it is way too sticky add an extra tablespoon flour.
- Bake dough: Place the dough in small heaps into the prepared baking dish. Press the dough evenly in the dish with your fingers (you can flour the fingers a bit first) or a floured spoon. Bake for about 15 minutes until lightly golden but not quite done yet.
- Prepare the fruit in the meantime. Stone the nectarines or peaches and quarter them. If they are very large, cut them into eights.
- Take the cake out of the oven, sprinkle it evenly with the breadcrumbs and arrange the nectarine slices on top. Place back in the oven and bake for another 10 minutes.
- Mix topping: In the meantime separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the 3 tablespoons sugar. Add the flour to the egg yolk mixture and incorporate. Fold in the beaten egg whites.
- Bake topping: Pour this mixture over the cake and continue baking for another 15 minutes or until golden brown and baked through.
- Dust with icing sugar before serving.