Fresh Nectarine Ginger Cake Recipes

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FRESH GINGER CAKE



Fresh Ginger Cake image

David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his second cookbook, "Room for Dessert," is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake - much like the recipe itself - ages well, its flavors melding and deepening over time.

Provided by Amanda Hesser

Categories     cakes, dessert

Time 2h

Yield 10 servings

Number Of Ingredients 10

1 cup mild molasses
1 cup granulated sugar
1 cup neutral oil, such as grapeseed, vegetable or canola
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
2 teaspoons baking soda
4 ounces fresh ginger, peeled, sliced and finely chopped
2 eggs, at room temperature

Steps:

  • Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
  • In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
  • In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
  • Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
  • Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 45 grams, TransFat 0 grams

NECTARINE CAKE



Nectarine Cake image

Nectarine cake made with six ingredients, this is our favorite nectarine recipe. You can also make it with fresh peaches.

Provided by Adina

Categories     Cakes

Time 1h10m

Number Of Ingredients 13

Cake:
150 g all-purpose flour (5.3 oz/ 1 ¼ cups )
100 g unsalted butter (3.5 oz/ 1/3 cup + 1 tablespoon )
100 g granulated sugar ( 3.5 oz/ ½ cup )
a pinch of salt
1 egg
1 tablespoon dry breadcrumbs
650 g nectarines (or peaches, 23 oz )
Topping:
3 eggs
3 tablespoons granulated sugar
3 tablespoons all-purpose flour
icing sugar

Steps:

  • Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Line a baking dish of approximately 8x13 inches/21x32 cm with baking paper.
  • Dough: Place the flour, butter, sugar, salt, and egg in the food processor. Mix shortly until the dough comes together. The dough is pretty soft, but if you think it is way too sticky add an extra tablespoon flour.
  • Bake dough: Place the dough in small heaps into the prepared baking dish. Press the dough evenly in the dish with your fingers (you can flour the fingers a bit first) or a floured spoon. Bake for about 15 minutes until lightly golden but not quite done yet.
  • Prepare the fruit in the meantime. Stone the nectarines or peaches and quarter them. If they are very large, cut them into eights.
  • Take the cake out of the oven, sprinkle it evenly with the breadcrumbs and arrange the nectarine slices on top. Place back in the oven and bake for another 10 minutes.
  • Mix topping: In the meantime separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the 3 tablespoons sugar. Add the flour to the egg yolk mixture and incorporate. Fold in the beaten egg whites.
  • Bake topping: Pour this mixture over the cake and continue baking for another 15 minutes or until golden brown and baked through.
  • Dust with icing sugar before serving.

Nutrition Facts : ServingSize 1 g, Calories 209 kcal, Carbohydrate 33 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 68 mg, Sodium 79 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 3 g

FRESH GINGER CAKE



Fresh Ginger Cake image

This spice cake is good with lightly sweetened whipped cream; it can also be sprinkled with minced Candied Ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Number Of Ingredients 10

8 ounces (two 6-inch pieces) fresh ginger, peeled and roughly chopped
3 cups all-purpose flour (spooned and leveled)
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
2/3 cup unsulfured molasses
2 large eggs
1 cup (2 sticks) unsalted butter, melted
Nonstick cooking spray
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. In a food processor, pulse ginger until finely chopped (or chop by hand). You should have 1 cup.
  • In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together granulated sugar, molasses, and eggs until smooth. Whisk in butter and 1/3 cup hot water. Stir in flour mixture just until incorporated; stir in ginger.
  • Generously coat a nonstick 3-quart Bundt pan with cooking spray. Pour batter into pan; bake until a toothpick inserted in cake comes out clean, about 45 minutes.
  • Transfer pan to a wire rack; let cool completely, about 1 hour. Run a knife around edge of cake; then invert. Dust with confectioners' sugar before slicing.

NECTARINE GOLDEN CAKE



Nectarine Golden Cake image

Provided by Maggie Ruggiero

Categories     Cake     Mixer     Egg     Dessert     Bake     Backyard BBQ     Nectarine     Summer     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup plus 1/2 tablespoon sugar, divided
2 large eggs
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2 nectarines, pitted and cut into 1/2-inch-thick wedges
1/2 teaspoon grated nutmeg
Equipment: a 9-inch springform pan

Steps:

  • Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
  • Whisk together flour, baking powder, and salt.
  • Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
  • Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.

CARAMELIZED-NECTARINE AND GINGER SHORTCAKES WITH SOUR CREAM



Caramelized-Nectarine and Ginger Shortcakes with Sour Cream image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Nectarine     Summer     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

Biscuits
2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup whole milk
1 large egg
1/4 cup chopped crystallized ginger
Filling
2 pounds nectarines (about 8 medium), peeled, pitted, sliced
2/3 cup (packed) golden brown sugar
1 tablespoon fresh lemon juice
Sour cream
3 cups sour cream (24 ounces)
2/3 cup sugar

Steps:

  • For biscuits:
  • Preheat oven to 400°F. Line baking sheet with parchment paper. Combine first 5 ingredients in processor; blend 10 seconds. Add butter and blend until mixture resembles coarse meal. Whisk milk and egg in small bowl. Add milk mixture to processor; blend using 5 on/off turns. Add crystallized ginger. Using on/off turns, blend until dough just comes together. Turn dough out onto work surface; knead gently 5 turns. Shape dough into log; cut crosswise into 8 rounds. Pat each round to 1-inch thickness; place on prepared baking sheet.
  • Bake biscuits until tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool at least 15 minutes and up to 2 hours.
  • For filling:
  • Combine half of nectarines, 1/3 cup brown sugar and 1/2 tablespoon lemon juice in heavy large skillet. Cook over high heat until fruit is just tender and juices bubble thickly, stirring often, about 5 minutes. Transfer to bowl; repeat with remaining nectarines, sugar, and lemon juice. Set aside at least 30 minutes and up to 2 hours. for sour cream: Combine sour cream and sugar in bowl; whisk to blend.
  • Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 8 bowls. Spoon filling and sour cream onto each; cover each with biscuit top.

APRIL BLOOMFIELD'S GINGER CAKE



April Bloomfield's Ginger Cake image

A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl and Her Pig."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon coarse salt
1/2 cup boiling water
1 cup unsulfured light molasses (not blackstrap)
1 teaspoon baking soda
1 cup packed dark-brown sugar
1 large egg
1/4 cup finely grated fresh ginger

Steps:

  • Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.
  • In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.
  • Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.
  • Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.

EASY FRESH NECTARINE CAKE



Easy Fresh Nectarine Cake image

You can substitute finely chopped peaches if you can't find nectarines. Delicious and easy to make. Top with a glaze of your choice.

Provided by LizCl

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 7

2 1/2-3 cups finely chopped nectarines (about 5-6)
3/4 cup peach nectar or 3/4 cup apricot nectar
1/4 cup oil
4 large eggs
1 teaspoon cinnamon
1 (18 ounce) package yellow cake mix or 1 (18 ounce) vanilla cake mix
1 cup chopped pecans

Steps:

  • Beat the eggs with oil and peach nectar using an electric mixer, until blended.
  • Add cinnamon and cake mix and continue beating on high speed for 2 minutes.
  • Beat in the finely chopped nectarines and chopped pecans.
  • Spoon the batter into a greased and floured bundt pan.
  • Bake at 325°F for 55 to 60 minutes.
  • Cool on a rack for 15 minutes; invert and cool completely.

Nutrition Facts : Calories 332.8, Fat 17.7, SaturatedFat 2.4, Cholesterol 62.9, Sodium 304.7, Carbohydrate 40.1, Fiber 2.1, Sugar 21.2, Protein 5.2

FRESH NECTARINE-GINGER CAKE



Fresh Nectarine-Ginger Cake image

A delicious not-too-sweet cake. Perfect for afternoon tea, or breakfast, or a summer dessert with cream or vanilla ice cream. It is loaded with fresh fruit! The amount of time it will take to cook depends on the juiciness of the fruit...from 50 to 70 minutes. It is done when the top is firm and golden brown. From the Metropolitan Market "Real Food" magazine.

Provided by BarbryT

Categories     Breads

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 10

2 extra-large eggs
1/4 cup milk
1/3 cup good quality olive oil
1 lemon
2/3 cup sugar, plus
2 tablespoons sugar
1 teaspoon ground ginger
1 1/2 cups self-rising flour
5 large ripe nectarines
1/4 cup candied ginger, finely chopped

Steps:

  • Preheat the oven to 375 degrees Fahrenheit.
  • Lightly oil and flour a removable bottom cake pan (e.g., angel food cake pan). Set aside.
  • In a large bowl, beat (or whisk) together the eggs, milk and oil. Grate the zest off the lemon (use the rest for another purpose) and add to the bowl. Mix well then add the 2/3 C sugar and the ground ginger. Beat well; stir in the flour and mix until a smooth batter is formed.
  • Wash the nectarines and pat them dry. Cut the flesh of four nectarines into small pieces (1/3 to 1/2 inch). Add to batter and stir gently until the fruit is completely incorporated.
  • Pour the batter into the prepared cake pan. Slice the remaining necarine very thin and lay the slices on the top of the cake to cover. Sprinkle with the candied ginger and the remaining 2 T sugar.
  • Bake 50 to 60 (or 70) minutes until firm and golden. Remove from oven and cool completely before serving.

FRESH NECTARINE CAKE WITH BLACKBERRIES



Fresh Nectarine Cake with Blackberries image

This is a quick and easy cake with fresh nectarines and blackberries. I like to arrange the fruit in the shape of a flower or some sort of pattern. You can use peaches or blueberries as well.

Provided by Lena

Categories     Desserts     Cakes

Time 1h10m

Yield 8

Number Of Ingredients 10

½ cup unsalted butter, at room temperature
2 eggs
½ cup white sugar
1 pinch salt
1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
1 tablespoon milk, or more as needed
3 fresh nectarines - peeled, halved, and pitted, or more to taste
1 (6 ounce) container fresh blackberries, or more to taste
1 tablespoon confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  • Beat butter in a large bowl with an electric mixer until creamy. Add sugar and salt gradually and mix in well. Add eggs one at a time, beating well after each addition.
  • Combine flour and baking powder, sift, and quickly beat into the batter on low speed. Thin batter with a little milk if needed. Pour batter into the prepared springform pan. Arrange nectarines and blackberries on top in a decorative pattern.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Dust with confectioners' sugar and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 39.1 g, Cholesterol 71.6 mg, Fat 13.1 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 7.7 g, Sodium 114 mg, Sugar 18.6 g

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From kosher.com


BAREFOOT CONTESSA'S FRESH NECTARINE CAKE - FOOD LIBRARIAN
2011-09-20 1. Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan. I placed a sheet of parchment paper and sprayed with with Pam with Flour. 2. In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside. 3. In a small bowl, combine the 1/2 cup sugar and the cinnamon.
From foodlibrarian.com


CHOCOLATE NECTARINE ICEBOX CAKE WITH GINGER PECANS | RECIPE
Dec 11, 2021 - Every good baker knows that homemade whipped cream is simply the best, and having a good whipped cream recipe is essential. We combined chocolate cakes, crunchy pecans and fresh nectarines with a gene
From pinterest.ca


FRESH NECTARINE RECIPES RECIPES ALL YOU NEED IS FOOD
Arrange nectarines and blackberries on top in a decorative pattern. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Dust with confectioners' sugar and cool on a wire rack for 5 minutes.
From stevehacks.com


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