{"id":737,"date":"2013-05-24T17:17:12","date_gmt":"2013-05-24T15:17:12","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=737"},"modified":"2020-04-15T17:12:17","modified_gmt":"2020-04-15T15:12:17","slug":"%d7%a2%d7%95%d7%92%d7%aa-%d7%a0%d7%a7%d7%98%d7%a8%d7%99%d7%a0%d7%95%d7%aa-%d7%a6%d7%9c%d7%95%d7%99%d7%95%d7%aa","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=737&lang=en","title":{"rendered":"Grilled Nectarine Cake"},"content":{"rendered":"

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\u2026 I think the pictures speak for themselves.<\/p>\n

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Ingredients<\/h3>\n

70 gr. soft butter + \u00bd 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)
\n\u00be cup sugar
\n2 eggs
\n250 gr. sour cream or thick goats-milk yogurt
\n2 cups flour (for a gluten-free version use “Tami” or another all-purpose gluten-free flour)
\n1 packet baking powder
\n1 tsp pure vanilla extract
\nFor the roasted nectarines:<\/b>
\n8 White-fleshed nectarines (or another favorite summer\/tropical fruit: apricots, peaches, pineapple)
\n\u00bc cup sake or white wine
\n1 tbsp sugar<\/p>\n

Preparation<\/h3>\n

In your stand-mixer bowl with a K beater, beat the butter, heavy cream* and sugar, until it becomes slightly fluffy.
\nAdd the eggs, sour-cream\/yogurt and vanilla extract and mix.
\nGradually add the flour and baking powder and mix only until there are no lumps remaining.<\/p>\n

Nectarine Preparation<\/h3>\n

Cut the nectarines to half and remove the pits.
\nPre-heat a grilling pan.
\nPlace the nectarine halves flesh-down on the pan.<\/p>\n

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Roast until nectarines soften.
\nSprinkle 1 tbsp of sugar and pour \u00bc cup of Sake or delicate-tasting white wine over the nectarines.
\nAllow alcohol to evaporate for 2-3 minutes, and remove from heat.<\/p>\n

Putting it all together<\/h3>\n

Preheat your oven to 180C\/360F.
\nPour the batter into a round baking tin lined with baking paper.
\nSink the roasted nectarine halves into the top of the batter.
\nBake for 30-40 minutes until cake turns a nice golden-brown.<\/p>\n

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Remove from oven and let cool.
\nSprinkle a little caster sugar on top.<\/p>\n

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