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Great this fresh fruit plum-cake. We will take advantage of the fact that the nectarines are now very rich and, also, at a good price, and we will add them at the end, in small pieces.
You will see, once baked, those pieces of fruit are creamy and give a special touch to this simple cake.
Do not hesitate to put more quantity of nectarine if you have many at home. It will look great on you.
I leave you the link to another cake made with this same mold. In this case it's carrot and, in addition, bicolor.
Nectarine plum-cake
- ascen jimenez
- Kitchen: cuisine
- Recipe type: breakfast
- Calories: 400
- Rations: 6-8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 160 g of nectarines (weight once peeled and pitted)
- 1 tablespoon honey
- 160 g of sugar
- 150 g butter at room temperature
- 2 eggs
- 1 lemon, grated skin and juice
- 200 g of natural yogurt
- 200 g flour
- 50 g cornstarch
- 1 sachet of yeast (about 16 g)
Music
We wash and peel the nectarines. We chop them and discard the bone.
We pour a tablespoon of honey over the chopped nectarines. We remove and reserve.
We put the butter and sugar in a large bowl.
We ride it.
Once assembled we are adding the eggs, one by one, and we continue assembling.
Now add the grated skin and lemon juice and mix well.
We add the yogurt and mix.
Now is the time to add, sifting them, the wheat flour, cornstarch and yeast.
Mix well until everything is well integrated.
We incorporate the fruit, mixed with the honey and stir.
We put the mixture in our plum-cake mold greased with a little butter and, if we want, covered with greaseproof paper.
We preheat the oven to 180º.
Once the oven is at that temperature we put a mold inside. We bake about 50 minutes at that temperature (the time is approximate).
More information - Two-color carrot cake