Why would I by posting a Nectarine Cake in the middle of winter?
Nectarine is a medium-sized stone fruit – a variety of peaches or a mutation of the peach bearing fruit – (Prunus persica) with a smooth red and yellow skin, firm yellowish-pink flesh and a peachy flavour with undertones of almond.
Commonly showcased side by side with peaches, nectarines are a similar, but yet different fruit. The best way to identify the difference between a nectarine and peach is by the lack of fuzz on the nectarine.
Peaches are from Chinese origin. They go back to the 10th century B.C. and are often found on illustrations from that time. The Chinese have developed an incredible amount of peach of races.
The peach got it’s name around 300 B.C. The greek philosopher Theophrastus thought it came from Persia and named this lovely fruit to that country (Prunus Persica). In the first century the fruit is mentioned by Romans who wrote that they imported the fruit from Persia. It is supposed that the peach reached Europe around the year 0. In England they don’t show up before 1650 A.D.
Strange enough, the nectarine is never mentioned in descriptions from the time Before Christ. Nectarines are first mentioned in America in 1720 when they grew between the peach trees in Virginia. A.J. Downing registred 19 nectarine races in America in 1857.
Today many types of nectarines are cultivated.”
Last summer when there was an abundance of nectarines I bought a lot from the farmers’ market and after eating a lot of them raw, I decide to try and make them into a cake. I have made similar cakes in the past using apples, the only difference in the one with apples I also added some brown sugar on the buttered tin and sprinkled some cinnamon on top of the apples. I was not sure if this would work with nectarines so I skipped this part.
And back to my original question. Why would I post a Nectarine Cake in the middle of winter?
Well one of my answers would be that our blogs are not restricted to readers of our areas and our friends who live in Australia and other parts of the world where it is summer now, they can enjoy these recipes. The fact is that two days ago, I was browsing through My Recipes to Post file, where I have tons of recipes to post, looking for recipes I wanted to participate in some events, only to discover that most of my recipes with photos have mysteriously disappeared. I have since then been spending endless hours trying to retrieve them, without success.
Looking through these files, I saw the nectarine cake, so I decided to post about it and send this recipe over to Rachel, The Crispy Cook, who is hosting this week’s Weekend Herb Blogging, created by Kalyn and now it has passed on to Haalo, of Cook (almost) Anything Once.
Preparation time: 15 minutes
Baking time: 1 hour and 15 minutes
1 kilo nectarines, (about 4 – 5 medium nectarines) peeled and cut into 6 – 8 slices
125 grams of butter
1 ½ cups of sugar
3 cups of self raising flour
1 teaspoon vanilla essence
½ cup of roasted pecans, crushed by hand
Preheat the oven at 180 degrees centigrade.
Wash, peel and cut the nectarines into slices. Grease a 26cm spring form tin with butter and then arrange the nectarines on the tin.
Beat butter and sugar for five minutes at full speed, until light and fluffy. Add the eggs, one at a time until incorporated. Add the vanilla and lower speed to minimum. Add flour until the batter is ready.
Add the batter on top of the nectarines and then the pecans.
Bake for about 1 hour – 1 hour 15 minutes, depending on your oven, until a toothpick inserted comes out clean.
Allow to cool, then loosen sides of spring form and turn the cake over on a platter.