My favourite fruits are now filling shops, delis and markets: plums, peaches, nectarines… They reflect summer to me because their uber sweet flesh and crimsons skins are packed with rays of sun. Nectarines remind me of the beach, of my mum’s wicka bag filled with them. A treat to have after an afternoon of swimming. Enjoy them sliced in this delicious coconut cake.
Coconut & Nectarine upside down cake/Bolo de Coco e Nectarinas
100 gr of dissecated coconut
100 gr of ground almonds
80 gr of very soft unsalted butter
125 gr of caster sugar
6 nectarines de-stones and sliced in quarters
Pre-heat the oven at 180 °C.
In a bowl whisk the eggs with the sugar for 20 minutes till it resembles a very fluffly and pale paste. Add the butter and mix well. Fold in the ground almonds, followed by the dissecated coconut.
Grease and flour a spring form of no more than 23cm diameter. Place in the base of the spring form the segments of the nectarines. Pour on top the cake mixture and bake in the oven for 25-30 minutes, till the cake becomes golde. Check with a skewer if the cake is baked. Remove from the oven and let it cool completely. Turn it upside down and remove the springform. Serve the cake with cream or with a scoop of vanilla icecream.