I made this cake late last night. It was an unusual recipe that I came across in my folder of magazine clippings, which sparked my interest so I had to try it out. It's basically a light, sweet spongey cake embellished with plentiful amounts of seasonal stone fruits. The recipe called for 8 sliced nectarines, but I mixed it up a bit by using plums, apricots, nectarines and peaches. The unusual part is that the butter doesn't get stirred into the cake batter; it gets placed in cubes on top of the mixture when the cake is in the tin, along with the ground almonds. In the cooking process, the butter seeps into the cake but remains on the top layer enough to give it an incredible crunchy, golden topping. This is the type of cake you could eat an enormous piece of and not feel like a piglet. It's light and fruity and oh so summery. I think it'd be perfect served with a refreshing iced herbal tea.
yellow and white flesh nectarines
yellow flesh peaches