Ingredients
| 200g thick honey plus extra to smear | |
| 3-4 firm nectarines, stones removed | |
| 200g butter, softened | |
| ½ cup (125g) raw caster sugar | |
| 3 eggs | |
| 1¾ cups (250g) flour | |
| 1 teaspoon baking powder | |
| ½ teaspoon cinnamon | |
| cream or yoghurt, to serve |
This is such a lovely summery cake as nectarines and honey go beautifully together, but in winter you can substitute thinly sliced apple or pear. If you don’t have a ring tin, you can use a 20cm round tin and just cover the base with the fruit. The cake is best refrigerated if the weather is warm and you want to keep it for a few days (it lasts a week refrigerated but will firm up, so is nicest reheated just a little in the oven or microwave). While you could use any thick honey in this cake, I like to use a milder one with a fudgy texture such as clover or kāmahi to give a more delicate flavour.
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Instructions
| 1. | Heat the oven to 160℃. |
| 2. | Line the base of a 20cm ring tin with baking paper and smear the walls with honey (this helps the nectarine slices stick). |
| 3. | Slice the nectarines into thin slices and line the base and outer walls of the tin. |
| 4. | Put the butter, honey and sugar in a mixer and beat together for about 3-5 minutes until light and creamy. |
| 5. | Beat in the eggs one at a time. |
| 6. | Sift over the flour, baking powder and cinnamon and then gently stir through. |
| 7. | Spoon into the prepared tin. |
| 8. | Bake for about 50 minutes or until a skewer comes out clean. |
| 9. | Run a thin knife around the sides and centre of the tin and turn the cake out onto a rack to cool. |
| 10. | Store for a day or two in a container or for a week in the fridge. |
| 11. | Serve with cream or yoghurt if liked. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles