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Fresh Nectarine-Ginger Cake – A Delightful Dessert Low in Saturated Fat & Sugar | VitaMedica

Fresh Nectarine-Ginger Cake













2 large eggs

¼ cup milk

1/3 cup olive oil

1 lemon (grate zest; reserve lemon)

2/3 cup plus 2 tablespoons sugar

1 teaspoon ground ginger

1 ½ cups flour

5 large ripe nectarines, about 1 ½ pounds (washed and dried)

¼ cup candied ginger, finely chopped


Optional Ingredients:

Whipping Cream (low fat)

Peach Liquor (or other fruit liquor)



Preheat oven to 375 degrees.


In a large bowl, whisk together eggs, milk, and oil.  Grate zest of the lemon and add to bowl.  Beat well and add 2/3 cup sugar and the ground ginger.  Beat well. Stir in flour and mix until a smooth batter is formed.


Cut 4 nectarines into small pieces (between ¼ and ½ inch).  Add to batter and stir gently to completely incorporate fruit.


Cut remaining nectarine in very thin slices.  Set aside.


Lightly oil and flour a 9-inch removable-bottom cake pan.  Pour in batter.  Lay nectarine slices on top of cake to cover.  Press down lightly.  Sprinkle cake with candied ginger and remaining 2 tablespoons sugar.


Bake 50 to 60 minutes until firm and golden.  Remove from oven.


Cake can be served warm or cold.  If served with whipping cream, whip cream with a few drops of peach liquor.