Upside down Nectarine Cake

Jenny Morris, Nectarines

• Serves 8 slices

Before you start making the cake line the base of a 23cm spring form cake tin with grease proof paper and spray the tin well with spray and cook.

Now set the oven to 170°C and you are ready to start baking.


The Nectarines


• 4 nice plump firm but juicy nectarines 

• Butter at room temperature 

• 4 Tbsp brown sugar

• ½ tsp ground cinnamon 


1. Slice the nectarines and place them in a bowl, add the butter, brown sugar and cinnamon and toss together gently to coat well. 

2. Now arrange the sliced nectarines in a decorative pattern on the base of your baking tin. 

3. Continue to make the cake batter (below).

The Cake


• 2 cups flour sifted 3 times
2 Tbsp baking powder

• Pinch of salt

• 125 ml orange juice

• 125 ml hot water

• 1 ¾ cups sugar
• 2 Tbsp orange zest
• 250 ml cooking oil
• 6 eggs separated


1. First whip 6 egg whites to stiff peaks set aside and continue with the rest of the cake.
2. Mix the orange juice and hot water together and pour it a large bowl
Add the sugar and orange zest, stir together well, beat the egg yolks and add to the bowl followed by the oil.
Give it a good stir. 

5. Place the flour, baking powder and salt into a separate bowl, stir to combine.
6. Mix together the flour and egg mixture and then stir in a few spoons of the egg white, and once that is mixed in GENTLY fold in the remaining egg white, pour the cake batter evenly over the nectarines in the cake tin and bake for about 40-45 minutes or until a skewer inserted into the center of the cake comes out clean. 

7. Remove from the oven and cool for 10 minutes before running a knife around the rim of the tin and releasing it.
Invert onto your serving plate nectarines facing upwards of course. 

9. Serve warm or cold on its own or better still with great dollops of thick creamy Greek yogurt or delicious spoonfuls of mascarpone cheese and last, if not least, a few scoops of vanilla ice cream would also do the trick.
8. Done