Nectarine and Blueberry Sponge

Ingredients

Sponge cake

• 3 nectarines or peaches, sliced

• 3 eggs

• ⅓ cup castor sugar

• 1 tsp vanilla essence

• ½ cup self-raising flour

• 1 lemon, grated zest

• ½ cup blueberries

Icing

• ¾ cup icing sugar

• 1 tsp vanilla essence

• 1 lemon, juice

Instructions

1. Preheat oven to 170°C. Lightly grease a 20cm round tin or a ring mould.

2. Purée 1 nectarine.

3. Whisk eggs and sugar together, using electric beaters, with the vanilla for about 6-8 minutes until tripled in size and can stand upright and hold its shape. Gently fold in flour with lemon zest, nectarine purée and half the blueberries. Do not overmix.

4. Pour mixture into prepared tin and bake for 15-20 minutes, until golden and a skewer inserted comes out clean. Cool slightly before turning out.

5. To make icing, mix icing sugar, vanilla and lemon juice together. Add water if necessary to make a thin icing then drizzle over sponge.

6. Top with sliced nectarines and remaining blueberries.