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Tag Archives: nectarines

White Nectarine, Ginger and Hazelnut Upside Down Cake

I love this cake as it’s so easy to make. It’s yet another cake based on stone fruit and a kind of frangipane mix, this time using ground hazelnuts.

You can make it with apricots, peaches and plums. And as it’s an upside down cake you get to see the lovely fruit on top of the cake!

Oh, and it’s all done in the food processor. Labour non intensive!

Ingredients

150g butter

150g sugar

1 teaspoon vanilla paste

3 free range eggs

100g plain flour

100g hazelnut meal

1 1/2 teaspoons baking powder

1 teaspoon ground ginger

4 white nectarines, cut into thin slices

1 tablespoon of stem ginger pieces, sliced thinly (5-6 pieces)

3 teaspoons demerara sugar

Method


Preheat the oven to 160 degrees C fan forced, 180 degrees C non fan forced. Grease a 22 cm springform tin.

Beat butter and sugar in a food processor until pale and well creamed. Add vanilla paste.

Add the eggs one at a time, adding a tablespoon of the flour, hazelnut meal, baking powder and ground ginger mix at the same time with each egg. Mix in the food processor until each egg is incorporated. Mix in the rest of the dry ingredients by pulsing carefully.

Arrange the nectarine slices in the springform tin in a circular pattern, slightly overlapping. Place the ginger slices in between the nectarine slices. Spread over the cake batter, smoothing the top with a spatula. Sprinkle the mixture with the demerara sugar.

Bake for 35 – 40 minutes, until a skewer inserted in the cake comes out clean. If the cake is browning too quickly, cover the top with foil to prevent burning.  When cooked, remove from the oven and leave to rest for 10 minutes.

Carefully invert the cake onto a plate to serve.

Summer Plum Muffins

Sydney in summer, January 2020. And what a summer. The drought and the bushfires dominate the literal and emotional landscape, as we swelter through hot, hazy and humid days.

Despite these conditions, there is still amazing summer fruit in abundance, to bake, preserve or simply to devour fresh as an antidote to the heat.

I love stone fruit in high summer. I’ve been jam making with apricots and with blood plums, fantastic for their rich ruby red colour.

I made muffins a while back with yellow fleshed plums, using my current go-to muffin recipe adapted from Matt Stone’s The Natural Cook Maximum Taste Zero Waste. Here is the recipe from 2018.

This recipe celebrates plums, baked in the muffin mixture and also as plum pieces on top of each muffin, but you could just as easily make it with other stone fruit – apricots, peaches or nectarines.

Ingredients

2 free-range eggs

140g raw sugar

1 Granny Smith apple unpeeled and grated

1 plum, diced

75ml vegetable oil

10-12 pecans, chopped (optional)

150g plain flour

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

¼ tsp salt

3 plums, cut into segments, to decorate

A few pecan halves, to decorate (optional)

Method

Whisk the eggs together in a large mixing bowl and when  the mixture is foamy, slowly pour in the sugar. Keep whisking until the sugar has dissolved and the mixture has doubled in size.

Whisk in the apple, diced plum and oil. Stir in the chopped pecans, if using. Use a spatula to gently fold in the flour, baking powder, cinnamon, ginger  and salt.

The mixture can be baked straight away but Matt suggests leaving it in the fridge overnight. This will give the flour a chance to hydrate and the baking powder to activate, resulting in a more consistent muffin texture. Even leaving the mixture for a few hours in the fridge is beneficial.

Preheat the oven to 170 degrees C fan-forced, 180 degrees C non fan-forced.

Grease a standard muffin tin and line 6 holes with squares of baking paper. Spoon in the muffin mixture, adding as many plum segments as you like on top to decorate, and pecan halves, if using.

Put the muffin tin in the oven and cook for about 25 minutes. Check the muffins at 15 minutes and every 5 minutes from there, using a skewer to check if cooked. From my experience, in my oven, they take about 20 minutes.

Remove the muffins from the oven and leave to cool in the tin for 5–10 minutes. Remove them from the tin and place on a wire rack. I leave the baking paper on as the muffins are easier to store.

Serve warm or at room temperature. Great on their own, as they are so moist, but also good with butter, or Greek yoghurt and a drizzle of honey.

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