- 250ml - milk
- 250ml - plain full-cream yoghurt
- - 4 eggs
- 250ml - sugar
- 10 ml - baking powder
- 60ml - castor sugar
- - edible flowers (optional)
- 250ml - cream, whipped
- 625ml - cake flour
- 2,5ml - table salt
- - 4-6 nectarines, thinly sliced
- 10ml - vanilla essence
- 180ml - (3/4c) oil
Vanilla layer cake with fresh fruit Preheat the oven to 180°C. Grease a 25cm round spring form cake tin with nonstick spray and line the Bottom with baking paper.
1 Whisk the eggs and Sugar together until Light and fluffy. Add the Vanilla essence and Oil and beat until well combined.
2 Sift the flour, baking Powder and salt together and gradually add to the egg mixture, alternating with the milk.
3 Transfer to the prepared Cake tin and bake for 30-35 minutes or until done – a skewer inserted in the middle should Come out clean.
4 Cool in the tin for 10 minutes, then Transfer to a wire rack to cool completely. Halve horizontally.
5 ICING Mix the yoghurt and sugar well, then fold in the cream.
6 TO FINISH Spread half the icing on the bottom half of the cake and add a layer of nectarine slices.
7 Cover with the other Half of the cake then Spoon the rest of the Icing on top. Arrange the rest of the nectarine Slices on the cake and Decorate with flowers (if using).