Nectarine sponge with blueberries

Nectarine sponge cake with blueberries is a summer delight! So quick and easy to make, it's perfect with a nice cup of tea or coffee. Make morning or afternoon tea a treat.

Serves: 12 (makes 12 slices)

Time to make: 35 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

Sponge cake
3 nectarines or peaches, sliced
3 eggs
⅓ cup castor sugar
1 teaspoon vanilla bean paste
½ cup self-raising flour
1 lemon, grated zest and juice
½ cup blueberries
IcingFrostingX
⅓ cup icingfrostingX sugar
1 teaspoon vanilla bean paste
To decorate
2 tablespoons maple syrup
fresh mint, to garnish

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Instructions

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1 Preheat oven to 170°C. Lightly grease a 22cm round tin or a ring mould. Purée 1 nectarine. Whisk eggs and sugar together, using electric beaters, with the vanilla paste for about 6 minutes until tripled in size and stiff (ie. mixture can stand upright and hold its own shape).

2 Gently fold in flour with lemon zest, nectarine purée and half the blueberries. Do not overmix. Pour mixture into prepared tin and bake for 10-12 minutes. Cool slightly before turning out.

3 To make icing, mix icing sugar, vanilla paste and lemon juice together. Add water if necessary to make a thin icing then drizzle over sponge. Top with sliced nectarines and remaining berries. Drizzle over maple syrup and decorate with mint.

Variations

You can vary the fruits you use to top this sponge.

HFG tip

This sponge is best eaten on the day it is baked.

Nutrition Info (per serve)

Calories 104 cal

Kilojoules 440 kJ

Protein 3 g

Total fat 1 g

Saturated fat 0 g

Carbohydrates 20 g

Sugar 16 g

Dietary fibre 1 g

Sodium 40 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.