The sweetness of nectarine and the richness of extra virgin olive oil makes this the most wonderful summer cake. Serve it warm for dessert with a scoop of vanilla ice cream with a drizzle of fruity olive oil and a sprinkle of sea salt. 

LISTEN ABOVE

RECIPE

Makes one 20 cm cake 

3-4 ripe nectarines, sliced 

1 cup extra virgin olive oil 

1/2 cup + 2 tbsps extra sugar 

2 large eggs 

1 tablespoon Greek yoghurt 

1 1/3 cups plain flour 

½ tsp baking powder 

Pinch baking soda 

1. Preheat oven to 180 C or 160 fan bake. Grease a 20x20cm square cake tin and line with baking paper.
2. Toss nectarines with ¼ cup of the olive oil and 2 tbsps sugar. Leave to sit for 10 minutes.
3. In a bowl whisk eggs with remaining ½ cup sugar until pale and thickened. Whisk in remaining olive oil and yoghurt. Sift in flour, baking powder and baking soda and stir until combined. Fold in fruit mixture and juices. Scrape batter into tin and bake for 25-30 minutes or until a skewer inserted comes out clean.
4. Leave to cool for 10 minutes before removing from tin.
5. Serve with vanilla ice cream, a drizzle of olive oil and a sprinkle of sea salt.