A perfect summer recipe that takes advantage of the season’s fresh nectarines. The cake can be made 2 days ahead of time and can be served as a breakfast cake with coffee or for dessert with the whipped cream. Chocolate Balsamic Vinegar paired with tart nectarines entices the palate and the whipped cream adds a light and airy element to offset the denseness of the cake.
Non-stick cooking spray
¾ cup, all-purpose flour
1 tsp, baking powder
½ tsp, salt
2, eggs – room temperature
½ cup, sugar
¾ cup, full-fat ricotta
½ tsp, vanilla extract
3 tbsp, Lemon Olive Oil
3-4, ripe nectarines- about 1 cup sliced
3 tbsp, Chocolate Balsamic Vinegar
For the whipped cream:
1 cup, heavy whipping cream
4 tbsp, powdered sugar
1 tsp, vanilla extract
Zest of a small lemon
Preheat oven to 350 degrees Fahrenheit.
Spray a 6-inch cake pan with nonstick spray, set aside.
In a medium-sized bowl combine all of the dry ingredients (flour, baking powder and salt), set aside.
In a mixing bowl whisk together the eggs, sugar, ricotta, vanilla and olive oil until smooth. Once mixed, fold the dry ingredients into the egg mixture, working in sections.
Carefully add ¾ of the sliced nectarines to the batter.
Pour batter into the prepared cake pan and top with remaining nectarine slices.
Bake cake for about 50-60 minutes or until golden brown on top and cooked all the way through.
Remove from oven and drizzle the chocolate balsamic over the top.
Let cake cool for 20 minutes.
While cake is cooling prepare the whipped cream. Combine all whipped cream ingredients in a bowl. Using a hand mixer, mix ingredients on high until stiff peaks form (about 2 minutes).
Serve slices of cake with a dollop of the whipped cream.