Nectarine and Blueberry Sponge
A light sponge cake made with fresh nectarine purée, topped with a thin lemon icing and finished with sliced nectarines and blueberries.
By Julia Scott, NZ Registered Dietitian · 25 January 2021
Recipe
Nectarine and Blueberry Sponge
Ingredients
Batch
Sponge cake
Icing
Method
- 1Preheat oven to 170°C. Lightly grease a 20cm round tin or a ring mould.
- 2Purée 1 nectarine.
- 3Whisk 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.
- 4Pour mixture into prepared tin and bake for 15-20 minutes, until golden and a skewer inserted comes out clean. Cool slightly before turning out.
- 5To make icing, mix icing sugar, vanilla and lemon juice together. Add water if necessary to make a thin icing then drizzle over sponge.
- 6Top with sliced nectarines and remaining blueberries.
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