Lemony nectarine cake + Bill Condon

I always say that a good director can get blood out of a stone – that is why I had a feeling that “Breaking Dawn” would be the best movie of the Twilight saga. I adore some of Bill Condon’s work – both "Gods and Monsters" and "Kinsey" are part of my list; he got a good performance out of Brendan Fraser – a miracle! – and made it possible for me to stand Beyonce and Eddie Murphy for two long hours. :D

Now, the cake: very tender, with a delicious lemon hint. I think that a few raspberries scattered over the batter with the nectarine slices would be a good idea.

Lemony nectarine cake
slightly adapted from the always gorgeous Donna Hay Magazine

175g unsalted butter, softened
¾ cup + 1 tablespoon (162g) granulated sugar
finely grated zest of 2 lemons
½ teaspoon vanilla extract
3 eggs
1 cup + 1 tablespoon (150g) all-purpose flour
1 teaspoon baking powder
pinch of salt
¼ cup (65g) plain yogurt
2 nectarines, sliced
icing sugar, for dusting

Preheat oven to 180°C/350°F. Butter a 20cm (8in) round baking pan, line the bottom with baking paper and butter the paper as well.
Place the butter, sugar, lemon zest and vanilla in the bowl of an electric mixer and beat for 6–8 minutes or until light and creamy. Add the eggs, one at a time, beating well after each addition – scrape the sides of the bowl occasionally. Sift the flour, baking powder and salt over the mixture. Add the yogurt and beat until just combined.
Spoon batter into prepared pan and smooth the surface. Top with the nectarine slices and bake for 50-60 minutes or until risen and golden and a skewer inserted in the center of the cake comes out clean. Cool in the pan, over a wire rack, for 15 minutes then carefully unmold. Remove the paper then invert the cake again. Cool completely and dust with icing sugar before serving.

Serves 6-8