Nectarine & orange blossom traybake

Name: Nectarine & orange blossom traybake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 200 g unsalted butter, softened, plus extra for greasing; 225 g caster sugar; 1 orange (scrubbed), zest; 3 large free range eggs; 2 tsp orange blossom water; 250 g plain flour; ¼ tsp fine sea salt; 1½ tsp baking powder; 100 g soured cream, at room temperature; 4 Golden Blush Nectarines, finely sliced; 100 g icing sugar; 2 tbsp whole milk

This no-fuss cake is ideal for a summer gathering. It requires minimal adornment – just a three-ingredient icing.

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Vegetarian

Serves12
CourseDessert
Prepare30 mins
Cook40 mins
Total time1 hr 10 mins
Pluscooling

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200g unsalted butter, softened, plus extra for greasing
225g caster sugar
1 orange (scrubbed), zest
3 large free range eggs
2 tsp orange blossom water
250g plain flour
¼ tsp fine sea salt
1½ tsp baking powder
100g soured cream, at room temperature
4 Golden Blush Nectarines, finely sliced
100g icing sugar
2 tbsp whole milk

Grease and line a 20x25cm baking tin (or similar) with baking parchment, leaving enough overhang to help lift out the cake later. Preheat the oven to 180ºC, gas mark 4.
In a large bowl, use an electric hand mixer to cream the butter, caster sugar and orange zest for 3-5 minutes, until pale and creamy. Add the eggs one at a time, beating well after each addition, then mix in 1 tsp orange blossom water. In a separate bowl, mix the flour, salt and baking powder; pour ½ into the egg mixture and mix on a low speed until just combined. Pour in the soured cream, mix again briefly, then stir in the remaining flour mixture. Spoon the batter into the tin, smooth the surface, then top with the nectarine slices so they are overlapping slightly.
Bake for 35-40 minutes, until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely. For the icing, in a small bowl mix the icing sugar with the remaining 1 tsp orange blossom water and enough milk to make a thick but pourable glaze. Drizzle this over the cooled cake, then transfer to a board to slice and serve.

Typical values per serving when made using specific products in recipe