Nectarine cake

200 g baking margarine
3 dl sugar
4 eggs
3 1/3 dl coarse wheat flour
1 tsp baking powder
1 dl ground almonds
4 – 5 nectarines
2 tbsp lemon juice
1 lemon peel

2 tbsp coarse wheat flour
1 tbsp cinnamon

Prep a cake pan with butter and flour and preheat the oven to 175°C.

Whisk the margarine and sugar until it has a fluffy texture. Add the eggs one at a time and whisk continuously. If the dough gets a bit runny, add a little bit of flour. Add the rest of the dry ingredients to the mix.

Wash, dry, and cut the nectarines in half. Remove the pit and cut the nectarine into even slices. Save the best-looking slices so you can put them on top of the cake. Cut the rest of the slices into smaller bits and mix them in a bowl with cinnamon and coarse flour. The flour prevents the nectarine bits from
sinking to the bottom of the cake when it’s in the oven. Add the bits to the dough and stir gently. Mix in the lemon peel and juice. Pour the dough into the cake pan and decorate the top with the nectarine slices.

Bake the cake at the bottom level of the oven for a little less than an hour and a half. Let the cake cool down and enjoy as it is, or pair it with some vanilla sauce or ice cream.