Dulce De Leche Nectarine Cake
Ingredients
Directions
Preheat Oven to 180°C fan
Slice Nectarines into slices, make sure you remove the pit. Place in a bowl with the lemon juice and let stand until we are ready to use them.
Using an electric mixer at medium speed, mix butter and sugar until a creamy consistency is reached
Adds eggs one at a time while continuing to mix, then add salt, apricot conserve, vanilla and lemon zest.
Sift the flour with the baking powder before adding it to the egg mixture.
Add half of the nectarines that have been sitting in the lemon juice to your cake batter and mix gentle with a spatula.
Use a 24cm round tin covered in baking paper and sprinkled lightly with flour, this will prevent the batter from sticking to the tin. Pour the cake batter into the baking tin, level the mixture and place the remaining nectarines on top in any desired look or combination.
Bake for 50-60 minutes. You will know the cake is cooked through when you pierce it with a skewer in the centre and the skewer comes out clean and dry.
Leave it to cool down before dressing it with our Dulce de Leche.
2 thoughts on “Dulce De Leche Nectarine Cake”
Hi, I am going to make your Belgian Tea Cake but am confused by the amount of eggs. The recipe says 3 qts large eggs. What does qts refer to. Also the swished lemon juice also mentions qt. which usually means quart.
Hi Andrea,
Thank you for comment and raising those questions. For the eggs, it will be 3 eggs. We will remove (qts) to avoid any confusion. For the lemon, there was a slight error in our end, you want the juice of half of a lemon.
We hope this clears things up.
If there are any other concerns, please don’t hesitate to comment again.
Thanks,
Doulsi Team