Nectarine & Plum Sponge Cake

Adapted from recipe by Julie Biuso

from Sweet Feast

Serves 8-10

200g (7 oz) standard flour

3 teaspoons baking powder

2x large nectarines

2 or 3 plums

2 tablespoons caster sugar

1-1/2 teaspoons ground cinnamon

2 large free-range eggs, room temperature

225g (8 oz) caster sugar

125g (4-1/2 oz) butter

170ml (3/4 cup) milk

icing sugar for dusting

Preheat your oven to 200 degrees C (390 degrees F), regular bake.

Grease and line the base and sides of a 23cm loose-bottomed or springform cake tin.

Sift the flour and baking powder together and set aside.

Remove the stones from the fruit and cut the flesh into slices.  Set aside.

In a small bowl, mix the 2 tablespoons of caster sugar and cinnamon together, to make a spice sugar.  Set aside.

Put the butter and milk into a small saucepan, heating gently until the butter has melted.

Meanwhile, break the eggs into a bowl and, using an electric mixer, beat for about 1 minute, then continue to beat constantly as you add the caster sugar one tablespoon at a time.  Keep beating, until the mixture is very pale and thick - the mixture will form ribbons when you lift the beaters from the mixture, and it will have almost a mousse-like quality.

Sift half the flour and baking powder mixture over the egg mixture and gently fold in with a large metal spoon.  Add the rest of the flour mixture and fold in.  The mixture will be quite thick.

Bring the milk and butter up to a quick boil and pour it, still bubbling, over the cake batter, stirring continuously.  Mix until fairly smooth, but don't worry about any small lumps.

Pour the batter into the prepared cake tin.  Arrange the sliced fruit over the top of the batter, and sprinkle with the spiced sugar.

Bake for 30-35 minutes until golden on top and a skewer inserted into the centre of the cake comes out clean.  Cool in the tin on a wire rack for 10 minutes, before removing from the tin and allowing to cool completely on the rack.

Dust with icing sugar and serve with yoghurt or mascarpone.