Nectarine and rosewater cake

Preparation info
  • Serves


    • Difficulty


Appears in
A Simple Table

By Michele Cranston

Published 2016

  • About

It’s the floral perfume of the rosewater that makes this cake come alive in a beautifully light, summery way. I’ve used nectarines because of their soft skins, but you could also use soft berries or peaches that have been poached or have had their skins removed.

I like to use raw caster sugar in this cake, because it gives a subtle caramel tone to the base mixture; however, if you have trouble finding it, then white caster sugar can be used instead.