Zutaten für Fresh Nectarine Ginger Cake
- Extra Large Eggs
- 1/2 cup milk
- Olive Oil
- 1 lemon, zested
- Sugar
- 1 tablespoon ground ginger
- Self Rising Flour
- 6 medium nectarines
- 1 tablespoon chopped candied ginger
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Zubereitung von Fresh Nectarine Ginger Cake
- Preheat oven to 375°F (190°C).
- Grease and flour a 9-inch springform pan (removable bottom). Set aside.
- In a large bowl, whisk together 2 large eggs, 1/2 cup milk, and 1/4 cup vegetable oil.
- Zest 1 lemon and add the zest to the wet ingredients. Mix well.
- Add 2/3 cup granulated sugar and 1 tablespoon ground ginger. Beat until well combined.
- Gradually add 1 3/4 cups all-purpose flour, mixing until just combined. Do not overmix.
- Wash and thoroughly dry 6 medium nectarines. Cut 4 nectarines into small (1/2-inch) pieces.
- Gently fold the chopped nectarines into the batter.
- Pour batter into the prepared pan.
- Slice the remaining 2 nectarines thinly. Arrange the slices on top of the batter.
- Sprinkle 1 tablespoon chopped candied ginger and 2 teaspoons granulated sugar over the nectarine slices.
- Bake for 50-70 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let the cake cool completely in the pan before releasing the sides and serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
111g
Fat
9g
Carbs
16g
