Nectarine Syrup Cake



2 ¼ cup GF Flour
½ tsp baking soda
2 tsp baking powder
½ tsp salt
150g butter
1 ½ cup sugar
2 tsp vanilla
4 egg whites + 1 whole egg
1 ¼ cup buttermilk
4-5 nectarines
1Tbsp honey


Sift together the dry ingredients. Beat together butter, sugar & vanilla. Whisk eggs and add in buttermilk. Add dry ingredients in 4 parts & wet ingredients in 3 parts alternatively into butter mixture (so last addition should be dry ingredients). Pour batter into pan or cake tin and bake at 180’C for 20mins. Leave in pan to cool for 10mins before pouring the Nectarine Sauce over the top of the cake. Chop Nectarines and cook in a pan with honey over a medium heat until cooked – only stir occasionally so as to keep some chunks of fruit, the skins will help create a beautiful colour to the sauce. Cook until the liquid starts to thicken slightly. Set aside, this is added to the top of the cake while still warm but you don’t want this sauce to be hot as it will make the cake soggy.


* A cake to serve warm as a dessert with Ice Cream, or cooled as a tea cake. This recipe is gluten-free, however you can easily replace with your preferred vanilla cake as the base.


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