Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups self-raising flour
  • 1/4 tsp salt
  • 125 g unsalted butter room temperature
  • 1 cup caster sugar
  • 2 tbs caster sugar
  • 1 tsp vanilla essence
  • 2 eggs large
  • 1/2 cup sour cream
  • 4 nectarines deseeded firm ripe sliced
  • 1 tbs lemon juice
  • 1 tbs demerara sugar
  • 1/2 cup icing sugar for dusting
  • 2 tbs caster sugar *extra

Instruction

  • Preheat oven to 180C. Grease an 18 cm x 28 cm non-stick pan and line base with baking paper. Lightly grease paper.
  • Beat butter and 1 cup sugar in a separate bowl with an electric mixer, for 2 minutes until light and fluffy. Add in vanilla essence.
  • Add eggs, one at a time, beating well after each addition.
  • Sift flour and salt together then fold into creamed mixture alternately with sour cream, beginning and ending with flour.
  • Spoon into prepared pan, smoothing top. Bake for 15 minutes.
  • Toss nectarines with lemon juice and extra caster sugar in a bowl. Arrange slices in overlapping rows on top of partially cooked cake.
  • Sprinkle with demerara sugar and bake for another 25 minutes, until skewer inserted into centre comes out clean. Dust with icing sugar and cool completely on a wire rack.