Blackcurrant-Nectarine Cake

When I saw these lovely black currants in the supermarket, I immediately bought some because I just cannot resist them.

Ingredients:
175 ml plain flour, to be sifted
2 tsp baking powder, to be sifted together with flour
200 g fine sugar
3 large eggs
a pinch of salt
1 pkt bourbon vanilla sugar
175 g soft butter

200 g black currants, to be washed and plucked
3 ripe nectarines, to be washed, deseeded and cut into bite pieces

2 tbsp sugar
zest from one lemon

baking tin (30 x 20 x 4 cm)

Method:
Preheat oven to 180° C.  Line baking tin with baking paper and grease with butter.

In a mixer bowl, beat sugar, eggs, salt, bourbon vanilla sugar and butter until well combined.  Then, fold in flour and baking powder mixture gradually.  Add in black currants and nectarine.  Mix well. Pour batter into baking tin and level surface.  In a small bowl, mix sugar and lemon zest together. Sprinkle on top of batter evenly.

Bake for about 35 minutes or until golden brown.  Leave to cool down completely before serving.

Happy Baking!