Nectarine Plum Cake with Orange Mint

Peel nectarines and plums.  Slice nectarines into 12ths and plums into 8ths.  Sprinkle fruit with sugar and lemon juice and toss with the herb sprigs, bruising the leaves against the side of the bowl.  Let sit and stir occasionally as you make the batter.

Butter and flour a 9”x13” cake pan and preheat oven to 375 degrees.  Melt butter over low heat and set aside.  Beat eggs, yolks, and sugar until pale yellow, thick, and fluffy, about 5 minutes.  Sift flour with salt 3 times.  Gently fold into egg mixture, 1/3 at a time, then carefully fold melted butter into batter 1/3 at a time.  When batter is completely blended, fold in lemon zest.  Pour into pan and spread evenly.  Strew herbs over it.  Arrange fruit on top.  Bake for 40 minutes or until edges are pale gold and pull away from the pan and tester comes out clean.  Cool on a rack.  Turn out onto baking rack and invert so it is right side up.  Serve alone or with whipped cream garnished with orange mint leaves.