Here’s a cake to make the very last use of stone fruit season. I wanted to let the delicate fruit really sing here so veered away from an overly sweet icing - instead it’s topped with a delightful Greek yogurt topping, which is thick, creamy and gently kissed with honey. Freeze-dried nectarine slices from Fresh As are a sweet and crunchy decoration element you will love.

• Prep time: 30 minutes (plus 6 hours to strain the yogurt)
• Bake time: 30 minutes
• Ready in time: 2 hours

 Serves 12 

For the cake:

• 150 butter, at room temperature
• 200g caster sugar
• 1 tsp vanilla extract
• 1 tbsp vanilla paste
• 4 free range eggs, room temperature
• 50ml light olive oil
• 200g plain all-purpose white flour
• 70g ground almonds
• ½ tsp sea salt
• 2.5 tsp baking powder
• 180g full fat plain Greek yogurt
• 4 small ripe nectarines, or 2 large ones, cut into 1/2cm thick slices

For the Greek yogurt topping:

• 400g full fat plain Greek yogurt, the thickest variety available
• 2 tbsp honey
• 1 tsp pure vanilla extract

For the decorations:

• 1 packet of Fresh As freeze-dried nectarine slices
• Fresh flowers and herbs (optional)

Directions:

First, strain the yogurt. Place a cheesecloth or triple folded paper towel over a bowl or jug and add the Greek yogurt on top. Refrigerate to drain for at least 6 hours or overnight.

Once the yogurt is strained, preheat the oven to 170C on fan bake. Line 2 x 22cm cake tins with baking paper.

To make the cake, in the bowl of an electric mixer, cream the butter, sugar and vanilla until pale, light and fluffy.

Beat in the eggs one by one, mixing well before adding in the next. Next beat in the oil.

In 2 parts, fold in the ground almonds, flour, salt and baking powder and mix until just combined. Finally fold through the yogurt. Be very careful not to overmix.

Evenly divide the batter between the 2 tins and spread out to the sides.

Evenly place the nectarine slices into the batter and press down lightly.

Bake for approximately 30 minutes. The cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.

Allow the cakes to cool for about 10 minutes in the tins before turning out onto a cooling rack.

Meanwhile, make the topping. In the bowl of a stand mixer with a whisk attachment, add the strained yogurt, honey and vanilla extract. Whip all ingredients until smooth and creamy, for about 2 minutes. Refrigerate until ready to use.

When the cakes are fully cooled, spread some yogurt onto one layer using an offset palette knife. Place the other layer on top of this and neatly ice the top. Decorate as desired.

Refrigerate in an airtight container for up to 3 days.