Este bolo é a forma perfeita de celebrar o verão, transformando nectarinas sumarentes na estrela de uma sobremesa húmida, fofa e cheia de sabor. A combinação da fruta com o toque cítrico da laranja resulta num bolo elegante, ideal para um lanche especial ou para terminar uma refeição em grande estilo.

Ingredientes

  • 120g de Margarina
  • 3 Ovos
  • 120g de Açúcar Branco
  • Raspa de 1 Laranja
  • 1 pitada de Sal
  • 1 c.chá de Fermento
  • 220g de Farinha de Trigo
  • Farinha e Margarina q.b. para untar a forma (use uma forma de 35cm-40cm de diâmetro com fundo amovível)
  • 2 c.s. de Açúcar Amarelo
  • 4 Nectarinas
  • 1/2 Limão
  • 3 c.s. de Açúcar
  • Raspa de 2 Laranjas
  • Sumo de 3 Laranjas

Preparação

  1. Pré aqueça o forno a 175º.
  2. Forre o fundo da forma com papel vegetal.
  3. Unte a forma com alguma margarina e polvilhe com farinha.
  4. Corte as nectarinas ao meio. Para separar as metades, rode ao mesmo tempo uma no sentido contrário da outra e retire o caroço. Descasque-as e passe o limão sobre estas para que não oxidem. Coloque-as na forma viradas para baixo.
  5. Numa batedeira, batas os ovos com a açúcar até obter uma espuma esbranquiçada.
  6. Adicione a manteiga derretida, a raspa da laranja, a farinha peneirada e o fermento e incorpore com uma colher, cuidadosamente para que não perca volume.
  7. Despeje a massa sobre as metades das nectarinas e polvilhe com o açúcar amarelo.
  8. Leve ao forno durante 30-40 min (confirme a cozedura do bolo: espete um palito e verifique que sai seco.
  9. Retire e reserve na forma.
  10. Para a calda: coloque o sumo e a raspa das laranjas num tacho. Junte o açúcar e misture. Leve ao lume e deixe ferver até ganhar uma textura de xarope.
  11. Retire o bolo da forma, pique-o com um palito e regue com a calda. Sirva de imediato.

Here’s a slice of summer, translated for your kitchen.

Nectarine & Orange Upside-Down Cake

This beautiful recipe is a delightful twist on a classic upside-down cake, showcasing nectarines at their seasonal best. By arranging the fruit at the bottom of the pan, they caramelise gently as the cake bakes, creating a stunning, jewel-like topping once the cake is inverted. The addition of orange zest to both the batter and the final syrup elevates the flavour, adding a bright, citrusy aroma that cuts through the sweetness and complements the juicy nectarines perfectly.

This cake is wonderfully moist and tender, with a light crumb that provides the perfect base for the fruit. The method of gently folding the dry ingredients into the wet mixture helps to maintain the volume created when beating the eggs and sugar, ensuring the cake remains light and airy.

While nectarines are the star here, this recipe is very adaptable. Feel free to try it with other stone fruits like peaches, plums, or apricots when they are in season. For an extra touch of indulgence, serve a slice of this cake warm with a dollop of softly whipped cream, crème fraîche, or a scoop of vanilla ice cream. The tangy orange syrup drizzled over at the end makes it wonderfully complete on its own.

Ingredients

  • 120g margarine, plus extra for greasing
  • 3 eggs
  • 120g caster sugar
  • Zest of 1 orange
  • 1 pinch of salt
  • 1 tsp baking powder
  • 220g plain flour, plus extra for dusting
  • A 35cm-40cm diameter loose-bottomed cake tin
  • 2 tbsp demerara sugar
  • 4 nectarines
  • Juice of 1/2 a lemon
  • For the syrup:
  • 3 tbsp caster sugar
  • Zest of 2 oranges
  • Juice of 3 oranges

Method

  1. Preheat the oven to 175°C.
  2. Line the base of the cake tin with baking paper.
  3. Grease the tin with margarine and dust with flour.
  4. Cut the nectarines in half. To separate the halves, twist them in opposite directions and remove the stone. Peel them and rub the lemon juice over the cut surfaces to prevent them from browning. Place them in the prepared tin, cut-side down[2].
  5. In a stand mixer or with an electric whisk, beat the eggs with the caster sugar until you have a pale, foamy mixture[1].
  6. Add the melted margarine and orange zest. Sift in the flour and baking powder and carefully fold them in with a large spoon or spatula, trying not to knock out the air.
  7. Pour the batter over the nectarine halves and sprinkle with the demerara sugar[1].
  8. Bake for 30-40 minutes. To check if it’s cooked, insert a skewer into the centre; it should come out clean[4].
  9. Remove from the oven and leave to cool in the tin for about 10 minutes before inverting onto a serving plate[2].
  10. For the syrup: place the orange juice, zest, and sugar in a small saucepan. Mix and bring to a boil, then let it bubble away until it has a syrupy texture.
  11. Gently prick the top of the warm cake with a skewer and pour over the hot syrup. Serve immediately.