Requires: 24cm round cake pan, electric mixer (or hand beater)
Preheat oven to 180°C conventional oven (400° Fahrenheit/Gas 6). Grease a 24cm round cake pan by lightly buttering the base and sides with margarine or butter. Line the base with baking paper, then lightly butter over the baking paper. Add a heaped tablespoon of 00 flour, then turn and shake the tin to coat the butter in flour on the base and sides of the cake pan.
Halve and stone the nectarines. Discard stones. Cut 3 of the nectarines into small pieces and thinly slice 2 of the nectarines.
Using an electric mixer or hand beater, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the sugar, one tablespoon at a time, beating well after each addition.
Use a wooden spoon to stir in the flour, one tablespoon at a time. You want to see air bubbles rise to the surface of the cake mixture before adding additional tablespoons of flour. Stir in the lemon zest and lemon juice. Then stir in the margarine (butter or sesame oil) until well combined. Stir the sifted baking powder into the cake mixture.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Use a spatula to fold the chopped nectarines into the cake. Pour the cake mixture into the prepared cake pan. Arrange the sliced nectarines on top of the cake in a circular pattern.
Bake for 40 mins or until a skewer inserted in centre comes out clean. Allow to cool in the cake pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar before serving – buon appetito