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| Fresh Nectarine Cake with Blackberries |
"This is a brief and clean cake with sparkling nectarines and blackberries. I like to arrange the fruit within the form of a flower or some type of sample. You can use peaches or blueberries as nicely."
Ingredients :
- 1/2 cup unsalted butter, at room temperature
- 2 eggs
- 1/2 cup white sugar
- 1 pinch salt
- 1 half cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 tablespoon milk, or more as needed (optional)
- 3 sparkling nectarines - peeled, halved, and pitted, or more to flavor
- 1 (6 ounce) field clean blackberries, or more to flavor
- 1 tablespoon confectioners' sugar
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H10M |
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- Preheat the oven to 350 ranges F (175 degrees C). Grease a nine-inch springform pan.
- Beat butter in a huge bowl with an electric mixer till creamy. Add sugar and salt regularly and mix in properly. Add eggs one by one, beating properly after every addition.
- Combine flour and baking powder, sift, and fast beat into the batter on low velocity. Thin batter with a bit milk if wished. Pour batter into the organized springform pan. Arrange nectarines and blackberries on pinnacle in a ornamental pattern.
- Bake within the preheated oven till a toothpick inserted into the middle comes out clean, about 45 mins. Dust with confectioners' sugar and cool on a twine rack for five mins. Run a desk knife round the rims to loosen. Invert cautiously onto a serving plate or cooling rack. Let cool completely.
Notes :
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