Tag Archives: nectarines

Amaretto Savarin with Nectarines

I was somewhat bemused by this recipe: looks like a cake but the ingredients sound like bread – what the hell – decided to give it a go anyway. Wow! What a wonderful surprise! The sponge, if it that is the correct term, is unbelievably, like spectacularly light and….it’s drenched in the amaretto syrup. Push a bite-sized piece of the sweet, moist savarin onto a spoon and add a wedge of delicious warm, ripe (and somewhat naughty) nectarine – together they are utter bliss. Nothing short of it!

Serves 16+

What you need…

1 x 1 litre savarin baking mould, lightly buttered

250g strong flour, plus extra for dusting

30g sugar

4 eggs

Pinch of salt

15g fresh or dried yeast or 1 sachet of fast action dried yeast (my preference)

85g melted butter

for the amaretto syrup

150g caster sugar

400ml water

Zest of 1 lemon

125ml amaretto liqueur (Disaronno)

for the nectarines

60g butter

8 nectarines, stones removed and cut into wedges

4 tablespoons demerara sugar

4 springs lemon thyme, leaves picked

500ml double cream, whipped

12 amaretti biscuits, broken (optional)

What to do…

The day before you want to serve, place the flour, sugar, eggs, salt and yeast into a mixer fitted with a dough hook and mix on a slow speed until the mixture comes together (I did speed 2 for 10 minutes). With the machine still running, pour in the melted butter and mix in to thoroughly incorporate. Remove the bowl, cover with cling film and pop in the fridge overnight.

Also, the day before, make the syrup. Tip all the ingredients into a saucepan over a gentle heat and simmer until the sugar has dissolved. Remove from the heat, pop on the lid and leave overnight, allowing the flavours to fully develop.

The next day, tip the dough out onto a lightly floured surface and gently knead it to form a large ball, then roll it to create a long sausage, just big enough to fit in the savarin mould. Leave to rise for 50 minutes (I put mine in the small oven at the lowest temperature possible).

Preheat your main oven to 180°c / 350° / gas 4.

Pop your savarin mould into the oven and bake for 25 minutes.

Remove from the savarin from the oven and allow to cool in the mould.

Meanwhile, strain the syrup and discard the lemon zest.

Turn your savarin out onto a pretty plate or shallow serving dish and liberally poke all over with a bamboo skewer. Then spoon over the syrup, thoroughly drenching the savarin.

Just before you are ready to serve, pop the butter, nectarines, demerara sugar and lemon thyme into a saucepan over a gentle heat and warm until the sugar has dissolved.

Serve large, moist slices of the savarin with a couple of wedges of warm, sweet nectarine, a large dollop of cream and a crumble of amaretti biscuits. Truly, you will think you are in heaven – absolutely gorgeous!

 Tip…

Rather than using one large savarin mould, you could bake individual or smaller versions, freezing those not needed on the day.

 Inspired by…

The Daily Mail’s Weekend

 How easy…

Really easy and I love that you can do most of the prep the day before you want to indulge.

Nectarine, Almond and Polenta Cake with Marsala Mascarpone

Yum: I’m not sure if this recipe comes from Sicily, where Marsala originates, but it certainly tastes like it does! A dense and exceptionally moist, sweet sponge created by in the inclusion of nectarine pulp, Marsala, polenta, almonds and olive oil, this cake is absolutely delicious served with the sweet, rich and Marsala-infused mascarpone and when you complete the dish with a couple of slices of ripe nectarines, it’s just wonderful and so very, very summery. An added bonus is that it keeps really well for a couple of days if you don’t demolish it all on the first!

Serves 8 – 10

What you need…

1 x 20cm loose-bottomed cake tin, lightly buttered and lined with Bake O Glide or parchment paper

150g caster sugar

3 ripe nectarines plus a further 3-4 to serve (depending on how many of you are having your cake and eating it!)

125ml sweet Marsala wine

190ml extra virgin olive oil

240g caster sugar

100g polenta

250g ground almonds

3 large eggs, beaten

for the Marsala mascarpone

500g mascarpone

100g icing sugar, plus extra for dusting

4 tablespoons sweet Marsala wine

What to do…

Preheat your oven to 170°c / 325°f / gas.

Fill a large saucepan with water and add the caster sugar. Bring to the boil and gently drop in the nectarines. Turn down the heat and gently poach them for 30 minutes, until tender.

Drain the nectarines and cool. Slice the fruit off the stone and pop the flesh into your food processor. Add the 125 ml Marsala and whizz to a purée, Add the remaining cake ingredients and whizz again to create a smooth batter. Pour into your cake tin and bake for 60 minutes or until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.

Meanwhile, use a handheld electric whisk to beat together all the ingredients for the Marsala mascarpone ‘cream’. Also, slice up the remaining nectarines, discarding the stones.

Pop the cooled cake onto a pretty serving plate and dust with icing sugar, arrange some nectarine slices on the top and offer the remaining slices to your fellow cake eaters together with the lovely Marsala mascarpone – delightfully delicious.

Inspired by…

Delicious Magazine online

How easy…

Ridiculously! And it can be made ahead.