For me, the invigorating flavour of nectarines opens up the taste buds like few other things can. Combine the fruit with the satisfying texture of coconut in a cake and you've got a treat that delivers comfort but also remains light and summery. 


150g butter, softened
150g caster sugar
1 tsp vanilla extract
3 organic eggs
100g plain flour
30g ground almonds
70g fine desiccated coconut
2 tsp baking powder
½ cup unsweetened Greek yoghurt
2 large ripe nectarines, sliced, skin on 


drizzle of honey
sprinkling finely chopped pistachios
sprinkling freeze-dried raspberries (available from selected stores)

  1. Preheat oven to 175C fan bake. Line a 22cm cake tin.
  2. In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy.Add vanilla and then eggs, one at a time, beating between each addition until combined. Mix in flour, ground almonds, coconut and baking powder in two lots.
  3. Fold through yoghurt. Stop mixer once all the ingredients are combined. Do not over mix. Scoop batter into the tin and spread out to the sides. Evenly distribute nectarine slices in batter, pressing each piece of fruit in with the back of a spoon.
  4. Bake for about 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow cake to cool for around 10 minutes before turning onto a rack. Once completely cool, drizzle with honey and scatter with pistachios and freeze-dried raspberries.
  5. Serve with custard or yoghurt. Store in an airtight container in the fridge for up to three days.

This recipe was originally published in the Sunday Star Times, February 19th, 2017.