Here we have an easy and “fast to make” cake. Nevertheless, it is super delicious, flavorous, and fruity.

Here is the recipe:

Ingredients for the batter:

Directions for the cake batter:

  1. Preheat an oven to 180°C (356°F)
  2. Lightly grease the interior of a baking mold with butter, and place it in a fridge.
  3. Wash the fruits, dry them with a paper towel, then chop the plums in halves and remove the pits. Peel the nectarines, remove the pits and cut 2 of them into fine slices, and 1 into small cubes.
  4. Sift the flour, baking powder, cinnamon, and salt together.
  5. Beat the eggs with sugar to white soft peaks.
  6. Add the yogurt, mix a bit, add several drops of vanilla essence, olive oil, and honey, and mix until completely blended in. Scrap the sides of the bowl.
  7. Add half of the sifted dry ingredients and mix for a few seconds until incorporated. Add the other half of the dry ingredients and mix just until incorporated.
  8. Add cubes of nectarine. Mix a bit.
  9. Pour the batter into the prepared baking mold and spread it out evenly.
  10. Place the plum halves on the top, place slices of nectarine in between, and press them slightly.
  11. Sprinkle with 1-2 tbsp of brown sugar, some cinnamon, and sliced almonds (optional).
  12. Bake for around 40 minutes, until golden colour and baked.
  13. Let the cake cool to room temperature and then demold it.

Serving and storage

The cake is tender and yummy as is, at room temperature, but you can always heat a piece and serve it with vanilla ice cream as an option!

It can be stored covered with glass or plastic dome for 2-3 days outside the fridge. Or 5-6 days in a fridge.

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