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500g nectarines
55g (1/4 cup) caster sugar
150g soft cream cheese
150g soft butter
220g (1 cup) caster sugar
1 tsp vanilla extract
2 tbsp natural yoghurt
1 tsp ground cinnamon
2 medium eggs 
225g (11/2 cups) self-raising flour
150g pecans, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180C.

Cut nectarines into halves, then quarters, removing and discarding stones. Place nectarine quarters (skin side down) on a shallow baking tray and sprinkle with caster sugar. Roast in preheated oven for 20 minutes, or until softened and slightly brown.

Allow to cool. Remove skins and dice into 1cm chunks, set aside until needed.

Place cream cheese and butter into a mixing bowl, add sugar and vanilla and beat until light and fluffy. Add yoghurt, cinnamon, eggs and flour and beat again until smooth and well combined.

Using a wooden spoon stir through nectarines and pecans until well distributed. Spoon into a greased 23cm spring form cake tin. Bake in preheated oven for 45 minutes.