Roasted Nectarine Custard Cake Nectarine Carpaccio Lavender Honey Brulee And Citrus Cracker Dough Rounds Recipes

CITRUS AND HONEY CAKE

Steps:

• For the frosting: Beat the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until combined. Gradually add the confectioners' sugar and continue to mix, scraping down the sides of the bowl as needed. Add the honey and mix until smooth.
• For the cake: Preheat the oven to 350 degrees F. Butter and lightly flour three 8-inch round cake pans.
• Whisk together the flour, baking powder and salt in a medium bowl. Mix together the buttermilk, honey and vanilla in a second medium bowl.
• Beat the butter and white sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 4 minutes. Add the orange zest and then the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Gradually add the dry and wet ingredients, alternating, starting and ending with the dry ingredients. Mix until just combined, being careful not to over mix.
• Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Let the cakes cool in the pans for 10 to 15 minutes, then remove to a wire rack to finish cooling.
• Place one cake onto a serving plate or cake stand and top with about 1 cup of honey cream cheese frosting. Repeat with the second cake, 1 cup more frosting and then the last cake. Crumb coat and frost the cake with the remaining frosting. Refrigerate until the frosting is set, about 20 minutes.
• For the chocolate ganache drip: Place the disks into a heat-resistant bowl (glass or metal). Warm the heavy cream in a saucepan over medium-high heat until it just starts to boil. (I always look for small bubbles forming around the edge and a soft boil starting in the middle.) When you see that it's just starting to boil, pour it into your bowl of disks and let sit for 1 minute. Whisk the ganache until it's uniform in consistency and there are no bits of the disks left on your whisk. Cool the ganache at room temperature for about 30 minutes (or until the ganache itself is room temperature).
• To decorate: Melt the pale yellow melting chocolate disks over a double boiler. Lightly grease a small sheet of bubble wrap with nonstick cooking spray. Spread the melted chocolate over the greased bubble wrap with an offset spatula to spread into an even and thin layer. Place into the refrigerator just to set, about 15 minutes.
• Gently pull the bubble wrap to remove the chocolate, then break it into large shards. Put the ganache in a squeeze bottle and drip it down the edge of the cake. Squeeze a small amount on top of the cake and spread to cover (or leave the top uncovered). Decorate the cake with orange slices that've been brushed with honey, along with shards of "chocolate honey comb" and yellow and orange candy balls.

NECTARINE GOLDEN CAKE

Steps:

• Preheat oven to 350 degrees F with rack in middle. Lightly butter a 9 inch 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.

NECTARINE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 340 degrees F (170 degrees C). Place butter in a 9-inch round cake pan and melt in the oven as it preheats.
• Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
• Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, 1 at a time, beating well after each addition. Beat vanilla extract into the creamed butter mixture. Add flour mixture to creamed butter mixture; beat on low speed just until batter is combined, about 1 minute. Spread batter over nectarine layer.
• Increase oven temperature to 350 degrees F (180 degrees C).
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

SPICED NECTARINE CAKE

Steps:

• Preheat oven to 350°F. Generously butter 9-inch-diameter springform pan. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add 3/4 cup sugar and beat until blended. Beat in eggs 1 at a time, then lemon juice and lemon peel. Beat in flour until smooth. Spread batter evenly in prepared pan.
• Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere. Mix cinnamon and remaining 3 tablespoons sugar in small bowl. Sprinkle over cake.
• Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour (50 minutes for plums or pluots). Cut around cake to loosen; remove pan sides. Serve cake slightly warm or at room temperature.

NECTARINE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.
• With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.
• In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.
• With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

FRESH NECTARINE-GINGER CAKE

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.

NECTARINE GOLDEN CAKE

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.

BAKED NECTARINES WITH ALMONDS & MARSALA

Steps:

• Heat oven to 180C/160C fan/gas 4. Sit the nectarine halves snugly in a baking dish, cut-side up. Put the amaretti biscuits into a large bowl and use the end of a rolling pin to bash into crumbs. Add the softened butter, ground almonds, caster sugar and egg, and stir together.
• Push spoonfuls of the mixture into the cavities of the nectarines, piling more on top until the mixture is evenly divided among them. Scatter with almonds, then carefully pour the Marsala into the dish through a gap between the fruit so the topping doesn't get soggy. Bake for 40-50 mins until golden and crisp, and the fruit is soft. Eat warm with the juices spooned over, and a dollop of Greek yogurt or crème fraîche alongside.