We’ve learned that cashews make a rich cake base, allowing us to use a little less sweetener and oil. Perfect nectarines are like perfect avocados: They don’t happen as often as we’d like, but when they do, they’re sublime. The next time you happen upon the ultimate nectarines, make this wholesome, tender-crumbed cake.
Ingredients
- Nonstick cooking spray
- 1⁄2 cup (120 ml) apple juice, more if needed
- 1⁄3 cup (47 g) cashews
- 60 ml (1⁄4 cup) maple syrup
- 1 tablespoon (7 g) flax meal
- 1⁄3 cup (80 g) unsweetened applesauce
- 60 ml (1⁄4 cup) neutral-flavored oil
- 1 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons (90 g) quick-cooking oats, divided
- 1 cup (120 g) whole wheat pastry flour
- 1⁄2 cup (45 g) oat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon fine sea salt
- Pinch of grated nutmeg
- 2 nectarines, pitted and sliced
- 2 tablespoons (24 g) Sucanat
How to Make It
- Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20 cm) round cake pan with cooking spray.
- Combine the apple juice, cashews, maple syrup, and flax meal in a blender. Process until completely smooth. Add the applesauce, oil, and vanilla. Process until blended.
- Whisk together 80 g (1 cup) of the oats, the flours, baking powder, baking soda, cinnamon, salt, and nutmeg in a medium-size bowl. Pour the cashew mixture into the oat mixture and stir to combine. The mixture will be thick but spreadable. If necessary, add an extra 1 tablespoon (15 ml) apple juice. Spread the batter in the pan and arrange the nectarine slices on top.
- Combine the remaining 10 g (2 tablespoons) oats and Sucanat in a small bowl. Sprinkle over the top of the cake, gently pressing it into the cake with flat hands. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack before slicing.