Hello again! I can’t quite believe it’s already March and this is my first post of 2020. Work as a junior doctor started in January and it’s been a whirlwind learning curve. As much as medical school prepares you (largely to know when to ask for help), there are huge gaps which can only be picked up on the run – or three coffees deep on a Saturday evening when your pager continues to buzz.
Despite the increase in responsibility and the inability to skive off at 2pm, it’s 1000x better than being a student. The stress-induced exhaustion of the first week or two has faded – it’s incredible how an increase in workload becomes the new normal. My job isn’t exactly House of God (though elements of it continue to ring true – a good buff or turf absolutely exists), and some days feels more like administration with endless faxes, phone calls and electronic discharge summaries (can report that typing speed has also improved), but being part of a team and a useful cog in the wheel is hugely satisfying.
And this recipe! A nectarine, blueberry and walnut cake with passionfruit cream cheese frosting. It’s a favourite combination of fresh summer fruit and a nutty, moist cake – this time helped along by toasted walnuts and juicy nectarines. The cake itself isn’t too sweet, relying on pockets of stone fruit and a tangy passionfruit note to the frosting. I brought it into work the other day and it quickly disappeared – would love to hear what you think too.
- 170 g butter
- 200 g caster sugar (1 cup)
- 4 eggs
- 1 teaspoon vanilla
- 80 g sour cream (1/3 cup)
- 130 g walnuts toasted and ground
- 100 g flour (3/4 cup)
- 1 teaspoon baking powder
- pinch of salt
- 4-5 nectarines depending on size, sliced into 8-10 wedges each
- 1 cup blueberries
- 130 g butter
- 1 3/4 cups icing sugar
- 130 g full fat cream cheese (Philadelphia block style)
- 1 teaspoon vanilla
- pulp of 1-2 passionfruit depending on size
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Preheat the oven to 180°C and grease and line 2 x 20cm round baking tins.
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Place the walnuts on a baking tray and toast for 5 minutes, or until starting to brown and smell nutty. Set aside to cool
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In the bowl of a stand mixer with the paddle attachment (or with electric beaters), cream the butter and sugar until very pale and creamy, around 5 minutes. Add the eggs, one at a time, beating well between each addition.
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Add the sour cream and vanilla and beat to combine.
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Use a blender/food processor to blitz the toasted walnuts until finely ground
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Add the ground walnuts, flour, baking soda and salt and fold together until just combined.
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Divide evenly between the two prepared baking tins. Arranged the sliced nectarine and blueberries over the batter – no need to press them in.
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Bake for 30-35 minutes, rotating in the oven if need be halfway through, until a skewer inserted comes out clean and the top just bounces back when touched.
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Set aside to cool completely. Before frosting, place both cakes in the fridge for approx 30 minutes- it makes it easier.
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To make the frosting, beat the butter until pale and creamy, about 5 minutes. Add the icing sugar and beat on low to fully combine. Increasing the speed to medium, gradually add the cream cheese, a small cube at a time, until fully combined. Add the vanilla and passionfruit pulp and fold in to just combine.
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Place the first cake layer down on your serving plate. Spoon half of the frosting on top and evenly spread over the cake. Gently place the second cake on top. Finish with the remaining frosting and use an offset palette knife to swirl out evenly. Decorate if you like with blueberries and passionfruit.
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Serve in the next hour or two.If not serving immediately or to store leftovers, store in an airtight container in the fridge.
I made this yesterday and it is amazing! Thank you Claudia for sharing your lovely recipes. Will try some of your other ones out over the coming weeks!
Thank you so much! That is so lovely to hear, would love to know how they go.
Beautiful