NECTARINE NECTAR
It’s a two-in-one special this week, prolonging the magic of nectarines for a little longer by making a sensational and sensationally easy nectarine jam. This jam is delicious on scones, English muffins or hot buttery toast. It also works its magic atop blue cheese and crackers.
However, today I’m using the jam as part of a topping of what I think is a pretty spectacular cake. I’m helping you out here with this classic olive oil cake (always trying to get more extra virgin olive oil into your diets), topping it with the nectarine jam and fluffy meringue. This is my version of a “pimped up” Louise Cake crossed with a Queen of Puddings.
Nectarine Jam
Makes 4 250ml jars
4 cups (1kg) chopped nectarines (do not peel)
2 cups sugar
3 Tbsp lemon juice
1 Tbsp brandy (optional)
Place the nectarines, sugar and lemon juice into a pot and slowly bring the mixture to a simmer, this will take up to 20 minutes.
Continue to simmer for 30 mins, stirring occasionally and checking that the mixture is not sticking.
Add the brandy and cook for 5 minutes more. Skim foam off the surface.
Ladle into sterilised jars.
Nectarine Queen Dream Cake
3 large eggs
¾ cup caster sugar
⅓ cup extra-virgin olive oil ⅓ cup milk
1 tsp vanilla extract
1½ cups all-purpose flour 1½ tsp baking powder
½ tsp salt
2 egg whites
¾ cup caster sugar
½ cup nectarine jam Edible flowers for decoration
Preheat oven to 180C. Spray a 21 cm round cake pan with baking spray and line the bottom of pan with baking paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed until the sugar is dissolved (3 mins). Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined (2 mins). Reduce mixer speed to low speed and beat in vanilla extract.
Gradually add flour, baking powder and salt to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan and place cake in the oven.
Bake for 30 to 33 minutes or until a skewer comes out clean, while the cake is cooking prepare the meringue.
Whisk the egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining ¾ cup of caster sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny.
Remove the cake from the oven and spread with nectarine jam and top with the meringue.
Reduce the oven heat to 120C and return the cake to the oven for a further 20 minutes.
Decorate the cake with edible flowers.