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Nectarine, Blueberry and Walnut cake with Passionfruit Frosting
Author: Claudia Brick
Ingredients
Nectarine, Blueberry & Walnut Cake
  • 170 g butter
  • 200 g caster sugar (1 cup)
  • 4 eggs
  • 1 teaspoon vanilla
  • 80 g sour cream (1/3 cup)
  • 130 g walnuts toasted and ground
  • 100 g flour (3/4 cup)
  • 1 teaspoon baking powder
  • pinch of salt
  • 4-5 nectarines depending on size, sliced into 8-10 wedges each
  • 1 cup blueberries
Passionfruit cream cheese frosting
  • 130 g butter
  • 1 3/4 cups icing sugar
  • 130 g full fat cream cheese (Philadelphia block style)
  • 1 teaspoon vanilla
  • pulp of 1-2 passionfruit depending on size
Instructions
Nectarine, Blueberry & Walnut Cake
  1. Preheat the oven to 180°C and grease and line 2 x 20cm round baking tins.

  2. Place the walnuts on a baking tray and toast for 5 minutes, or until starting to brown and smell nutty. Set aside to cool

  3. In the bowl of a stand mixer with the paddle attachment (or with electric beaters), cream the butter and sugar until very pale and creamy, around 5 minutes. Add the eggs, one at a time, beating well between each addition.

  4. Add the sour cream and vanilla and beat to combine.
  5. Use a blender/food processor to blitz the toasted walnuts until finely ground

  6. Add the ground walnuts, flour, baking soda and salt and fold together until just combined.

  7. Divide evenly between the two prepared baking tins. Arranged the sliced nectarine and blueberries over the batter - no need to press them in.

  8. Bake for 30-35 minutes, rotating in the oven if need be halfway through, until a skewer inserted comes out clean and the top just bounces back when touched.

  9. Set aside to cool completely. Before frosting, place both cakes in the fridge for approx 30 minutes- it makes it easier.
Passionfruit Frosting and to assemble

  1. To make the frosting, beat the butter until pale and creamy, about 5 minutes. Add the icing sugar and beat on low to fully combine. Increasing the speed to medium, gradually add the cream cheese, a small cube at a time, until fully combined. Add the vanilla and passionfruit pulp and fold in to just combine.

  2. Place the first cake layer down on your serving plate. Spoon half of the frosting on top and evenly spread over the cake. Gently place the second cake on top. Finish with the remaining frosting and use an offset palette knife to swirl out evenly. Decorate if you like with blueberries and passionfruit.

  3. Serve in the next hour or two.If not serving immediately or to store leftovers, store in an airtight container in the fridge.