Ingredients
Sponge cake
3 eggs
1/3 cup castor sugar
1 teaspoon vanilla bean paste
1/2 cup self-raising flour
1 lemon, grated zest and juice
1/2 cup blueberries
Icing
1/3 cup icing sugar
1 teaspoon vanilla bean paste
To decorate
2 tablespoons maple syrup
fresh mint, to garnish
Instructions
Step 1 Preheat oven to 170°C. Lightly grease a 22cm round tin or a ring mould. Purée 1 nectarine. Whisk eggs and sugar together, using electric beaters, with the vanilla paste for about 6 minutes until tripled in size and stiff (ie. mixture can stand upright and hold its own shape).
Step 2 Gently fold in flour with lemon zest, nectarine purée and half the blueberries. Do not overmix. Pour mixture into prepared tin and bake for 10-12 minutes. Cool slightly before turning out.
Step 3 To make icing, mix icing sugar, vanilla paste and lemon juice together. Add water if necessary to make a thin icing then drizzle over sponge. Top with sliced nectarines and remaining berries. Drizzle over maple syrup and decorate with mint.
Variations
You can vary the fruits you use to top this sponge.
healthy food
