Nectarine and Sour Cream Cake
Nectarine and sour cream cake.
- 3/4 cups wholemeal self raising flour
- 3/4 cups white self-raising flour
- 1/4 teaspoon salt
- 125g unsalted Butter (room temperature)
- 1 cup caster sugar
- 1 teaspoon vanilla essence
- 2 Large eggs
- 1/2 cup light sour cream
- 4 Firm, ripe nectarines (stoned and sliced)
- 1 tablespoon lemon juice substitute (refer to basics page)
- 1 heaped tablespoon brown sugar
- Pure icing sugar (for dusting)
- Canola oil spray (for greasing)
||Preheat the oven to 180 C. Grease and line a 18 x 18cm cake tin with baking paper and give a light spray with oil. |
||Beat the butter and white sugar until light and fluffy. Add in the vanilla essence. |
||Add the eggs one at a time, beating well after each one. |
||Sift the flours and salt together, adding the husks back in, then fold into the butter mixture alternating with the sour cream. Start and finish with the flour. |
||Pour into the prepared cake tin and bake for 15 minutes. |
||Meanwhile, place the nectarines in a bowl and add the lemon juice substitute and brown sugar. Mix until the fruit is well covered. |
||Remove the cake from the oven and cover the top with the nectarines. Pour the liquid from the bowl over the top of the fruit. |
Put the cake back into the oven and bake for another 25 minutes, or until cooked. A skewer placed in the centre of the cake should come out completely clean. Turn out onto a wire rack, dust with icing sugar, and allow to cool completely.
High Salicylates, Low Amines, Low Glutamates.
Substitute the nectarines for any stone fruit, or for a lower salicylate version, peeled pears (low) or peeled red/golden delicious apples ((moderate).
Refer to the basics page for lemon juice substitute.