200g thick honey plus extra to smear
3-4 firm nectarines, stones removed
200g butter, softened
½ cup (125g) raw caster sugar
3 eggs
1¾ cups (250g) flour
1 teaspoon baking powder
½ teaspoon cinnamon
cream or yoghurt, to serve

This is such a lovely summery cake as nectarines and honey go beautifully together, but in winter you can substitute thinly sliced apple or pear. If you don’t have a ring tin, you can use a 20cm round tin and just cover the base with the fruit. The cake is best refrigerated if the weather is warm and you want to keep it for a few days (it lasts a week refrigerated but will firm up, so is nicest reheated just a little in the oven or microwave). While you could use any thick honey in this cake, I like to use a milder one with a fudgy texture such as clover or kāmahi to give a more delicate flavour.

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1.Heat the oven to 160℃.
2.Line the base of a 20cm ring tin with baking paper and smear the walls with honey (this helps the nectarine slices stick).
3.Slice the nectarines into thin slices and line the base and outer walls of the tin.
4.Put the butter, honey and sugar in a mixer and beat together for about 3-5 minutes until light and creamy.
5.Beat in the eggs one at a time.
6.Sift over the flour, baking powder and cinnamon and then gently stir through.
7.Spoon into the prepared tin.
8.Bake for about 50 minutes or until a skewer comes out clean.
9.Run a thin knife around the sides and centre of the tin and turn the cake out onto a rack to cool.
10.Store for a day or two in a container or for a week in the fridge.
11.Serve with cream or yoghurt if liked.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles