Easy nectarine and cream layer cake

This cake is a wonderful way to showcase nectarines when they're at their seasonal finest, by incorporating pureed nectarines into the cake and layering the fresh chopped fruit on top.

Easy nectarine and cream layer cake Credit: Adam Liaw

• serves

  10

• prep

  20 minutes

• cook

  45 minutes

• difficulty

  Easy

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Dessert

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 500 g ripe nectarines, halved, seeds removed
• 175 g (½ cup) honey
• 220 g (1 cup) caster sugar
• 250 g unsalted butter, melted
• 1 tbsp vegetable oil
• 4 eggs, at room temperature
• 2 tsp vanilla bean paste
• pinch of salt
• 300 g (2 cups) plain flour
• 2 tsp baking powder
• 100 g (1 cup) almond meal

Icing

• 250 g cream cheese, at room temperature
• 120 g (1 cup) icing sugar, sifted
• 300 ml thickened cream
• 2 nectarines, stones removed, flesh chopped into 1cm pieces

Cooling time: 45 minutes

Instructions

1. Preheat oven to 170˚C. Grease and line 2 x 20 cm round cake tins with baking paper.
2. Place the nectarines, honey and sugar in a large bowl and use a stick blender to blend until smooth. Add the butter, oil, eggs, vanilla and salt, then blitz again to combine.
3. Combine the flour, baking powder and almond meal and then fold into the nectarine mixture.
4. Divide between the cake tins and bake for 40 - 45 minutes or until a skewer comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
5. For the icing, combine the cream cheese and icing sugar in a bowl and use electric beaters to loosen completely. With the motor on low, gradually add the cream to combine and avoid lumps forming, then increase the speed and whisk until thickened.
6. If needed, trim the top of the cakes using a serrated knife to create a flat top. Add half the cream mixture on top of one of the cakes, then smooth out, adding half the chopped nectarines. Top with the other cake and repeat with the icing and nectarines.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Dessert

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G