Nectarine Raspberry Cake - Nektarin- och hallonkaka

NECTARINE RASPBERRY CAKE

Nektarin- och hallonkaka

1 cake, 10 pieces

2 nectarines or peaches

grated zest from 1 lemon

fresh juice from 1 lemon

4.4 oz butter

3 eggs

1.2 cup sugar

1.4 cups flour

0.4 cup raspberries,

fresh or frozen

1.7 oz flaked almonds

Decoration:

powdered sugar

edible flowers

For serving:

lightly whipped cream

Preheat oven to 392F.

Rinse the nectarines, split them and remove the stones. Cut them in wedges. Scrub the lemons, grate off the zest and and squeeze out the juice. Melt the butter in a saucepan. Stir eggs and sugar in a bowl until fluffy. Add melted butter, flour, lemon zest and juice and stir to a smooth batter. Pour in a greased, floured springform pan, diameter approx 9 inches. Place the nectarine wedges on the surface and sprinkle with raspberries and flaked almonds.

Bake in the lower part of the oven for about 35 minutes. Allow to cool on a rack. Decorate with sifted powdered sugar and petals of edible flours.

Serve with lightly whipped cream.

Enjoy!

Bella