This is lovely moist fruity cake by Amber Rose from Love Bake Nourish. You can use nectarines or plums as well.

175g butter
150g spelt flour
2 eggs
2 tsp baking powder
170g honey/rice malt syrup/maple syrup
3 Tbs milk
100g ground almonds
400g very ripe nectarines or peaches, cut into 1-2cm pieces
icing sugar for dusting if desired

Preheat oven to 160C. Line and grease a 20cm cake tin.

In a large bowl cream the butter until pale and fluffy with an electric hand mixer. Add 2 Tbs of the flour and mix in eggs one at a time. Gradually add rest of flour then rest of ingreds until mixed through. Lastly fold in the fruit.

Pour into cake tin and bake for 1-1 1/4 hours until cooked through and springs back to the touch. Remove from oven and leave to cool in tin for 10 mins before turning out onto a wire rack. Dust with icing sugar to serve or ice with your favourite frosting.