French nectarine cake

With sunset coloured skin a firm nectarine is a sight to behold.

A peach with a 'Brazilian' (or as some say, shaved or fuzz-free) the nectarine does not get the quantity of poems or songs written about it as the typical peach inspires. I am one of the few who turn their nose up at the furry peach and instead would rather sink their teeth into a nectarine's smooth flesh. I am also one of the even fewer who prefer their nectarines as hard as the stones that lie at their heart. I adore tearing out chunks and crunching audibly beneath the shade of leafy tree, no ambrosia juices flowing down my chin please...

If a nectarine strays too far into the realm of softness I scurry to find other culinary uses and in the past have found few. Thanks to the internet and food bloggers in particular who are always finding ways to salvage fruit whose toes are edging past ripeness I stumbled upon this beauty which instead of burying my stone fruit, redefines it as a baked good triumph. Now I can happily buy more nectarines than my mouth can eat knowing, should they become as soft as my daughter's cheek, they will not go to waste, instead being reborn into something scrumptious.

ease: 4.5/5.
prep time: 15mins.
cooking time: 50mins.
total: 1hour & 5mins.

taste: 4/5. Buttery, bright sweetness.

Nectarines are my favourite fruit so rarely do they last long in my home. With baby however I have been ordering my shopping online which means someone else has been picking my fruit. I prefer my rosy-blushed orbs to be extra crunchy, so when a bag arrived with extremely ripe, juicy nectarines I had to find a recipe to use them up pronto. At first I was dubious about nectarines working in a cake, but let me tell you, they WORKED IT, big time.
The cake itself is a buttery delight and sweet with a gorgeous crumb. The nectarines work their magic by adding fresh tartness and making the cake a perfect sunny afternoon treat.

The original recipe uses 4 small nectarines, I would use 5 or 6 as I wanted more pockets of delectable tanginess. I also used half a lemon zest as my lemon was rather large and I wanted the nectarines to shine.

would I make it again: Yes.

recipe: http://www.mygermankitchen.com/2011/09/gateau-fondant-aux-nectarines-moist.html