Spring Celebration Cake
Have a group coming over to enjoy the long weekend? Why not try out our two-tier caramalised nectarine and sage topped cake, perfect for any celebration centrepiece.
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Serves: 12
Ingredients
Cake
- 200g flour
- 150g sugar
- 200g butter
- 2 tbsp golden syrup
- 1 tsp baking powder
- 100ml milk
- 6 to 8 tbsps apricot jam
Caramelised Nectarines
- 3 fresh nectarines, thinly sliced
- 2 tbsps butter
- 50g brown sugar
- ⅛ tsp salt
- tsp cinnamon
- Handful of fresh sage leaves
Buttercream
- 900g powdered sugar
- 450g butter, softened
- 3 tsp vanilla extract
Instructions
Cake
- 1Preheat your oven to 180°C (350°F). Grease and line two round cake pans.
- 2In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- 3Add the eggs one at a time, beating well after each one is added.
- 4Mix in the vanilla extract and golden syrup.
- 5In a separate bowl, sift together the flour and baking powder.
- 6Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until everything is well combined, and you have a smooth batter.
- 7Divide the batter evenly between the three prepared cake pans.
- 8Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
- 9Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Caramelised Nectarines
- 1Carefully chop nectarines into slices, discarding the pits.
- 2Combine all the dry ingredients in a bowl with the nectarine slices.
- 3Melt the butter in a skillet.
- 4Add nectarine mix to the skillet in a single layer.
- 5Cook for around 5 minutes, then flip the nectarines and cook another 5 minutes.
Buttercream
- 1In a large mixing bowl, beat the softened butter until creamy.
- 2Gradually add the powdered sugar, one cup at a time, beating well after each addition
- 3Add the vanilla extract, and continue to beat until light and fluffy.
Assembling The Cake
- 1Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
- 2Pipe a ring of buttercream around the edge of the bottom cake layer before spreading the apricot jam in the centre.
- 3Cover the jam with a layer of buttercream, then place the second cake layer on top.
- 4Frost the top and sides of the cake with the remaining frosting.
- 5Add the caramelised nectarines and a few extra sages leaves for decoration.
