Summer Nectarine Cake

Grease a 22cm spring-form tin with butter and line the base with baking paper. Preheat the oven to 180ºC. Combine the sugar, orange juice and vanilla extract in a bowl. Slice the nectarines into eighths and add to the bowl, tossing to coat. Set aside.

Cream the butter, sugar and zest until light and fluffy. Add the eggs one at a time, beating on medium-low speed until combined. Sift the flour and baking powder together. Stir in half the dry ingredients followed by half the buttermilk, then repeat. Drain the nectarine slices. Spoon half the cake mixture into the prepared tin and top with half the nectarine slices. Spoon the remaining mixture over the fruit and arrange the rest of the nectarine slices on top. Sprinkle with the extra 2 tablespoons of muscavado sugar.

Bake for 60-65 minutes, covering the top loosely with tinfoil if the cake is getting too dark. Serve warm or at room temperature with softly whipped cream. Serves 8

Wine Match: Waipara Springs Botrytis Riesling 2003 (375 ml) This wine was chosen due to similar flavours and weight - citrus, stonefruit characters combined with sweet but not super-sweet palate. $30-$40