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
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.