Nec­tarine sponge cake

The Jewish Chronicle - - LIFE - SIL­VIA NACAMULLI’S

This ver­sa­tile cake is del­i­cate and light. It is also parve, mak­ing it a per­fect match to a cel­e­bra­tive meaty meal. It is great also for tea and as a good Ital­ian I also have any left over the next day for break­fast dipped in my cap­puc­cino.

Try it as well with other sea­sonal fruits, it works a treat!

Serves: 8-10

Prep time: 20 min­utes Cook­ing time: 1 hour

IN­GRE­DI­ENTS

600g nec­tarines Juice of ½ le­mon 3 large eggs 190g caster sugar 190 ml. light olive oil 1 le­mon, grated zest ½ tsp. vanilla ex­tract Pinch of salt 190g white flour (ide­ally ‘00’ type)

1 tbsp. bak­ing pow­der

METHOD

Pre­heat the oven to 180°C fan/200°C reg­u­lar.

Rinse the nec­tarine, cut them in half, re­move the pit and slice them into 1cm thick moon slices. Put them into a bowl to­gether with the le­mon juice. Set them aside un­til ready to use.

Mix the eggs (whole) to­gether with the sugar with an elec­tric mixer -with a pad­dle at­tach­ment - un­til you have a pale creamy con­sis­tency.

Add the oil, le­mon zest, vanilla ex­tract and a pinch of salt. Beat again thor­oughly for a cou­ple of min­utes. Fi­nally add the flour and the bak­ing pow­der and beat again for an­other minute or two.

Add half the nec­tarines with all of the le­mon juice and gen­tly fold it in the cake mix.

Take a 24 cm. (9 inch) di­am­e­ter round spring form bak­ing tin and cover the base with parch­ment pa­per. Pour the cake mix­ture into the bak­ing tin and scat­ter or ar­range on top the re­main­ing nec­tarines so they cre­ate a thick top vis­i­ble layer.

Bake for 50-60 min­utes. To check if the cake is cooked in­sert a skewer or tooth­pick; if the cake is cooked it will come out dry and clean. If still wet bake for an­other 5 min­utes and check again.

Leave it to cool down at least 20 min­utes be­fore re­mov­ing it from the tray.

www.cook­ing­forthe­soul. com

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