Nectarine And Raspberry Cake

27 Jun Nectarine And Raspberry Cake

I love the combination of nectarines and raspberries, especially in a cake. I wanted to make a naturally sweetened gluten free cake so instead of sugar I used bananas and dates. The cake is very moist and not so sweet. My dad loved it while my little sister dissed it. So it didn’t pass the “sugarloving teenager test” but if everyone in the company is over 17 years old I think it’ll be a hit. It’s best served the same day that it’s baked with some vanilla Ice Cream.

Possible alternations

1. You could easily make this an “upsidedown” cake by placing the nectarines and raspberries on the bottom of a cake tin and then spread the batter on top like this.
2. If you don’t like the banana flavor you can replace the bananas with dates or honey.
3. I think this cake would be perfect with freshly ground cardamom(I would have used it if I had some). 1 tsp will make it.
4. You can easily make your own oat flour and almond flour by pulsing rolled oats or almonds in a food processor. The oat flour can be replaced by buckwheat- or rice flour.
5. To make it dairy free you can replace the butter with coconut oil.

Naturally Sweetened Nectarine And Raspberry Cake

10 servings (Adapted form LondonBakes)

• 2 nectarines, sliced
• juice from half a lemon
• 1 tbsp honey
• a generous handful of raspberries, fresh or frozen(not thawed)

• 2 eggs

• 4 medjool dates
• 2 bananas
• 100 g butter
• 1 tsp vanilla extract

• 75 g oat flour
• 75 g almond flour
• 1/2 tsp bicarbonate of soda
• a pinch of salt

Directions: 

1. Preheat the oven to 170°(325F) and grease a 28 cm (11 inch) round pie dish with butter and sprinkle with almond flour.
2. Mix the sliced nectarines with lemon juice and honey and set aside.
3. Beat the eggs with an electric mixer until they’re light and fluffy.
4. Mix the bananas and dates with a hand blender or in a food processor. Melt the butter and add to the eggs along with the banana and date mixture and the vanilla extract.
5. Mix all the dry ingredients and gently fold into the batter.
6. Transfer the batter to the pie dish and gently press down the nectarine slices and raspberries onto the batter. Bake it for 30 to 35 minutes in the oven until it’s golden brown and firm to the touch.
7. Let cool for at least 15 minutes.