TIME: 60 MIN
120g of margarine
120g White Sugar
Zest of 1 orange
1 pinch salt
1 tsp Baking Powder
220g of Wheat Flour
Flour and margarine to grease the pan (use a form of 35cm-40cm diameter with removable bottom)
2 tbsp Yellow Sugar
3 tbsp of sugar
Zest of 2 oranges
Juice of 3 oranges
Preheat the oven to 175º.
Line the bottom of the mold with parchment paper.
Grease the mold with some margarine and sprinkle with some flour.
Cut the nectarines in half. To separate the halves, rotate at the same time one in the opposite direction of the other and remove the core. Peel them and use the lemon so they don’t oxidize. Put them with the face way down.
In a mixer, beat the eggs with the sugar to get a whitish foam.
Add the melted butter, zest of the oranges, the sifted flour and the baking powder. Incorporate everything with a spoon, carefully so you don’t waste any volume.
Pour the batter over the nectarines halves and sprinkle with brown sugar.
Bake for 30-40 minutes (check the cooking with a toothpick skewer and make sure it comes out dry).
Remove and set aside in the form.
For the orange syrup:
put the juice and zest of oranges in a saucepan. Add the sugar and mix. Bring toa boil and simmer until getting a syrup texture.
Remove the cake from the mold, poke it with a toothpick and pour over the syrup. Serve immediately.