-1 kg Nectarines halved stoned and cut each 1/2 in 4 (so 8 slices from each Nectarine)
-1 cup castor or normal sugar
-2 tbsp sugar for the fruit
-200 gms of room temperature butter
-Finely grated zest of 1 Lemon
-Finely grated zest of 1 orange
-1 & 2/3 cups self raising flour
-1 tsp baking powder
-2/3 cup buttermilk ( or use plain milk and squeeze the juice from the lemon into it, let it sit and will become like butter milk)
1. preheat oven to 180 and line your tin (mine is 25cm but s 22 will be fine)
2. Put the Nectarines each sliced into 8 in a bowl with the 2 tbsp of sugar
3. Use your mixer to cream the butter, sugar & citrus zest until nice and fluffy. Then add eggs one st a time beat well after each. Then fold in combined flour and baking g powder alternately with the butter milk.
4 . Poor the cake mix into your pan. Drain the fruit and SAVE the juice! Put half the Nectarines over the cake mix and bake for 30 mins. Then take cake out and put the rest of the fruit on top and put back in the oven for about another 30 mins . Mine took 40 till tested with a skewer .
5. Spoon the fruit juices over the hot cake and let it stand for ten minutes or so.
We had it with ice cream for desert , Greek yoghurt would nice or whipped cream too.
I reckon you could do the cake batter in a food processor . Do the butter sugar zest and then add the rest to process to a smooth batter