Name: Torta al burro con pesca noce caramellate (Butter cake with caramelised nectarines)
Yield: Makes one 24 cm (9½ in) cake
Cuisine: Italian
Ingredients: 1 teaspoon vanilla essence; grated zest of 1 small lemon; 220 g (8 oz) caster (superfine) sugar plus 8 tablespoons for the nectarines; 200 g (7 oz) butter, cut up into small pieces plus a little extra for greasing; 3 eggs; 250 g (9 oz) of plain (all-purpose) flour plus a little extra for cake tin; 4 medium-sized, firm, ripe nectarines; 170 ml (⅔ cup) milk; 1 teaspoon baking powder; 1 quantity mascarpone cream

Preparation info

Makes
one
24 cm cake

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is a stunning, summer afternoon tea cake which goes equally well as a dessert. The combination of fruit, cream and sponge makes it an all-time favourite.

Ingredients

200 g (7 oz) butter, cut up into small pieces plus a little extra for greasing
220 g (

Method

Preheat the oven to 180°C (350°F/Gas 4).

Put the butter into a bowl. Add the 220 g (8 oz) of caster sugar and the lemon zest, and whip until light and fluffy. Add the eggs one by one, whipping well after each addition and mix in the vanilla. Add the sifted flour and the baking