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.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.