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Fresh Nectarine-Ginger Cake


2 large eggs

¼ cup milk

1/3 cup olive oil

1 lemon (grate zest; reserve lemon)

2/3 cup plus 2 tablespoons sugar

1 teaspoon ground ginger

1 ½ cups flour

5 large ripe nectarines, about 1 ½ pounds (washed and dried)

¼ cup candied ginger, finely chopped

Optional Ingredients:

Whipping Cream (low fat)

Peach Liquor (or other fruit liquor)


Preheat oven to 375 degrees.

In a large bowl, whisk together eggs, milk, and oil. Grate zest of the lemon and add to bowl. Beat well and add 2/3 cup sugar and the ground ginger. Beat well. Stir in flour and mix until a smooth batter is formed.

Cut 4 nectarines into small pieces (between ¼ and ½ inch). Add to batter and stir gently to completely incorporate fruit.

Cut remaining nectarine in very thin slices. Set aside.

Lightly oil and flour a 9-inch removable-bottom cake pan. Pour in batter. Lay nectarine slices on top of cake to cover. Press down lightly. Sprinkle cake with candied ginger and remaining 2 tablespoons sugar.

Bake 50 to 60 minutes until firm and golden. Remove from oven.

Cake can be served warm or cold. If served with whipping cream, whip cream with a few drops of peach liquor.

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