BERRIED TREA­SURE

Sunday Star-Times - Sunday Magazine - - JORDAN RONDEL, THE CAKER -

This cake tastes like the essence of

sum­mer. The fruit is to­tally adapt­able,

but I love the com­bi­na­tion of sweet

stone fruit and gen­tly sour berries – try

peaches and straw­ber­ries or apri­cots and

rasp­ber­ries if you pre­fer.

NECTARINE AND BLUEBERRY CAKE

Serves 12

150g but­ter, soft­ened

150g caster sugar

3 free-range eggs

1 tsp vanilla ex­tract

100g ground al­monds

100g reg­u­lar or spelt flour

2 tsp bak­ing pow­der Pinch of sea salt ½ cup sour cream

2 ripe nec­tarines, cut into thin seg­ments

1 cup fresh blue­ber­ries

150g but­ter, soft­ened 2 cups ic­ing sugar 100g cream cheese 1 tsp vanilla ex­tract

2 tbsp pis­ta­chios, finely chopped

2 tbsp fresh or dried rose petals

2 tbsp freeze-dried blue­ber­ries

Pre­heat the oven to 180C fan bake. Line two 22cm cake tins with bak­ing pa­per.

In the bowl of an elec­tric mixer, cream the but­ter and sugar un­til pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla. Grad­u­ally fold in the ground al­monds, flour, bak­ing pow­der and salt. Stop your mixer once just in­cor­po­rated. Fi­nally, fold through the sour cream. Be care­ful not to over­mix. Di­vide the batter be­tween the lined tins and spread out to the sides. Evenly dot in the nectarine seg­ments and blue­ber­ries and press them down lightly.

Bake for ap­prox­i­mately 30 min­utes or un­til golden in colour, springy to the touch and a skewer in­serted in their cen­tres comes out clean.

Al­low the cakes to cool for about 10 min­utes be­fore turn­ing out onto a cool­ing rack.

Mean­while, make the ic­ing. In the bowl of an elec­tric mixer, beat the but­ter by it­self un­til smooth. Add the ic­ing sugar and beat on high un­til se­ri­ously light and fluffy. Grad­u­ally add the cream cheese, fol­lowed by the vanilla ex­tract. The ic­ing should be smooth, creamy and thick.

Once the cakes are fully cool, ice one cake and then place the other on top. Neatly ice the top cake. Fi­nally, scat­ter with pis­ta­chios, rose petals and freeze-dried blue­ber­ries.

VI­TARA TURBO FROM $33,990 PLUS ORC NO DE­POSIT FI­NANCE FROM $146 PER WEEK*

the­caker.co.nz Styling and pho­tos: James Lowe

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