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The fruits of summer – Nectarine & Almond Cake

Nectarine almond cake

Sylvie’s yummy Nectarine Almond Cake is especially glorious paired with your favorite Virginia dessert wine.

I love the nectarines of late summer. Great to eat out of hand, they are delicious in tarts, cobblers, and simple cakes.

Spelt is a primitive wheat with a more digestible gluten than regular flour. If you cannot find any, use all-purpose of whole white pastry flour. Either way, you’ll end with a satisfying not-too-filling dessert, moist, with a little crunch and lots of fruit – great for breakfast too.


½ Cup (100 g) unsalted butter, soften to room temperature + more for greasing the pan
¾ Cup sugar (150 g)
1 teaspoon almond extract
1 Cup (115 g)  spelt flour
2 Tablespoons corn flour (or very finely ground cornmeal)
1 teaspoon baking powder
2 extra large eggs
Enough sliced ripe nectarines to cover the batter completely.
1 Tablespoon sugar (more or less depending on the fruit sweetness) for the topping, preferably raw or turbinado

Make the Cake:

  1. Preheat oven 350 degrees F (175 C)
  2. Grease a spring form pan – 8, 9 or 10 inches. The larger the pan, the thinner the cake
  3. Cream the sugar and the butter in a bowl. Still beating, add almond extract, then flours (spelt & corn), baking powder, salt and eggs, and beat well.
  4. Pour the batter into the pan. The batter is sticky and it looks like there won’t be enough. There will be: this is a thin cake. Just use a spoon or spatula to spread the batter to ensure that it covers the bottom of the pan completely.
  5. Arrange the nectarine slices on top of batter, in a single layer quite snugly together. Sprinkle with the vanilla sugar and the almonds.
  6. Bake 50 minutes to 1 hour. Check after 45 minutes, as the cake may be done sooner depending on your pan size.

See our forthcoming Tasting Notes column on delicious Virginia wines to pair with desserts!

Sylvie Rowand of Laughing Duck Gardens & Cookery LLC provides in-home catering services for dinner parties using local seasonal ingredients sourced from the Northern Virginia Piedmont. She also teaches cooking and canning workshops, writes about seasonal food and good eating for various publications, and maintains a food and kitchen gardening blog.