This nectarine cake is made with only six ingredients, and it is our favorite nectarine recipe. It can also be made with fresh peaches.
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.
And such hot summer days are perfect for enjoying today's nectarine cake. 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.
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 nectarines you dump on top of it.
As 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.
And if you have lots of nectarines, you could also make these delicious Nectarine Muffins with Streusel Topping.
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How to make nectarine cake?
- 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.
- Peaches and nectarines tend to release quite a bit of juice during the baking process, which is why I bake the first layer for about 15-18 minutes; 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.
Fast forward to July 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!
More peach or nectarine recipes
More summer cakes
- 150 g all-purpose flour 5.3 oz/ 1 ¼ cups
- 100 g unsalted butter 3.5 oz/ ⅓ 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.