Nectarine Cake with Crumble Topping

Serves 10

Ingredients

175g Self Raising Flour

175g Unsalted Butter

175g Golden Caster Sugar

3 Eggs

3 Ripe Nectarines

Zest of an Orange

1tsp of Vanilla Extract

Pinch of Salt

For the topping

30g Flour

30g Unsalted Butter

30g Light Brown Sugar

20g of Oats

Method

Grease and line a large loaf tin. 

To a freestanding mixer add butter and sugar then beat until light and fluffy, 5-7 minutes should do.

Make the crumble topping by adding flour, Butter, light brown sugar and oats to a bowl.

Work together to form a dense dough, then break into crumble sized pieces and place to one side.

Crack the eggs into a jug and add vanilla extract and orange zest. Weigh and sift the flour with the pinch of salt. Add the egg and flour mixes in thirds to the butter and sugar mix, starting with the wet mix beat until incorporated adding flour so the mixture doesn't curdle. Once thoroughly mixed prepare the nectarines by chopping into small pieces, then stir throughout the mixture.

Spoon the mixture into the prepared loaf tin. Top with the crumble mix and bake for 40-50 minutes in a 170C preheated oven or until a skewer comes out clean.

Set aside on a baking rack to completely cool before removing from the tin.

Dust with a little icing sugar and serve in slices.