After Shavuot (holiday), with all its cooking (and eating), I didn’t much feel like going to the Supermarket that Thursday or Friday. Then came along Friday afternoon, and I was so in the mood for cake, that I went through my entire fridge and pantry trying to find some remnants. I didn’t have enough of anything for any of my known recipes (for a second it looked like I didn’t even have any flour until I found half a bag hiding in the back) , so I improvised this cake… I think the pictures speak for themselves.
70 gr. soft butter + ½ cup heavy cream – dairy or non-dairy (*If you don’t have any, just use a total of 200 gr. soft butter/160 gr. soft goats-milk butter)
¾ cup sugar
250 gr. sour cream or thick goats-milk yogurt
2 cups flour (for a gluten-free version use “Tami” or another all-purpose gluten-free flour)
1 packet baking powder
1 tsp pure vanilla extract
For the roasted nectarines:
8 White-fleshed nectarines (or another favorite summer/tropical fruit: apricots, peaches, pineapple)
¼ cup sake or white wine
1 tbsp sugar
In your stand-mixer bowl with a K beater, beat the butter, heavy cream* and sugar, until it becomes slightly fluffy.
Add the eggs, sour-cream/yogurt and vanilla extract and mix.
Gradually add the flour and baking powder and mix only until there are no lumps remaining.
Cut the nectarines to half and remove the pits.
Pre-heat a grilling pan.
Place the nectarine halves flesh-down on the pan.
Roast until nectarines soften.
Sprinkle 1 tbsp of sugar and pour ¼ cup of Sake or delicate-tasting white wine over the nectarines.
Allow alcohol to evaporate for 2-3 minutes, and remove from heat.
Putting it all together
Preheat your oven to 180C/360F.
Pour the batter into a round baking tin lined with baking paper.
Sink the roasted nectarine halves into the top of the batter.
Bake for 30-40 minutes until cake turns a nice golden-brown.
Remove from oven and let cool.
Sprinkle a little caster sugar on top.