Nectarine Amaretto Cake Recipe
Ingredients
| Eggs | 3 , separated | |
| 375 g / 6 oz caster sugar | ||
| Grated rind and juice of 1 lemon | ||
| 50 g / 2 oz semolina | ||
| 40 g / 1 oz ground almonds | ||
| 15 g / 1 oz plain flour | ||
| 2 nectarines, halved and stoned | ||
| 60 ml / 4 tbsp apricot glaze | ||
| 75 g / 3 oz caster sugar | ||
| 90 ml / 6 tbsp water | ||
| 30 ml / 2 tbsp Amaretto liqueur | ||
Directions
1. Preheat the oven to 180°C/350°F/ Gas 4. Grease a 20 cm / 8 in round, loose-bottomed cake tin. Whisk together the egg yolks, caster sugar, lemon rind and juice in a bowl until the mixture is thick, pale and creamy.
2. Fold in the semolina, almonds and flour until smooth.
3. Whisk the egg whites in a bowl until fairly stiff. Use a metal spoon to stir a generous spoonful of the whites into the semolina mixture, then fold in the remaining egg whites. Spoon the mixture into the cake tin.
4. Bake for 30-35 minutes until the centre of the cake springs back when pressed lightly. Remove from the oven and loosen around the edge with a palette knife. Prick the top with a skewer. Leave to cool in the tin.
5. To make the syrup, heat the sugar and water in a small pan, stirring until the sugar is dissolved. Boil without stirring for 2 minutes. Add the Amaretto liqueur and drizzle over the cake in the tin.
6. Remove the cake from the tin and transfer to a serving plate. Decorate with sliced nectarines. Brush with warm apricot glaze.
2. Fold in the semolina, almonds and flour until smooth.
3. Whisk the egg whites in a bowl until fairly stiff. Use a metal spoon to stir a generous spoonful of the whites into the semolina mixture, then fold in the remaining egg whites. Spoon the mixture into the cake tin.
4. Bake for 30-35 minutes until the centre of the cake springs back when pressed lightly. Remove from the oven and loosen around the edge with a palette knife. Prick the top with a skewer. Leave to cool in the tin.
5. To make the syrup, heat the sugar and water in a small pan, stirring until the sugar is dissolved. Boil without stirring for 2 minutes. Add the Amaretto liqueur and drizzle over the cake in the tin.
6. Remove the cake from the tin and transfer to a serving plate. Decorate with sliced nectarines. Brush with warm apricot glaze.
Chef
