3 fresh stonefruit cakes
These three simple cakes are perfect carriers for our stunning stonefruit and are a great way to use a plentiful supply. Freestone fruit is preferable for ease of cutting, but if your fruit is clingstone, cut pieces from either side of the stone, then slice. All cakes are made using the creaming method and baked in a square tin because it’s easier to cut them into slices. They are at their best on the day they are made, but still very good one or two days later.
Have the butter, eggs and sour cream at room temperature before you begin baking. Use white or yellow nectarine varieties or a mixture, as I did here. Get the recipe
I have left the skin on the peaches here as it bakes well in the cake as well as giving it a lovely colour — just wash and dry them before preparing. However you can peel the peaches if you prefer. Get the recipe
A wonderful afternoon tea or dessert cake. You don’t need to make your own custard — a thick store-bought one will do the trick. Get the recipe