Temptation For Food

Ginger Almond Cake and Nectarine Compote


30g caster sugar
2 egg yolks, 1 egg white
1 teaspoon lemon zest
1 teaspoon ground ginger
45g almond meal
¼ teaspoon baking powder
Flower petals for garnish (optional)
Mint for garnish
Nectarine Compote
1 nectarine (large), seed removed, cut into 1cm quarters*
½ teaspoon ground cardamom
¼ vanilla bean, seeds scraped
2 tablespoons caster sugar
¼ cup verjuice*
Cinnamon Mascarpone
30g mascarpone
30ml thickened cream
1 pinch cinnamon


Serves 2  (The cake and nectarine compote can be made the day before)

  1. Preheat the oven to 180°C (350°F). Grease 2 (8 x 4cm) mini square spring form cake pans. In a small bowl whisk together, egg yolks, lemon zest and ginger.
  2. Using an electric mixer, beat egg white until soft peaks form gradually add caster sugar. Carefully fold egg whites into yolks then fold in almond meal and baking powder.
  3. Pour into prepared pans and place on a baking tray and bake for 10-15 minutes or until the tops are golden. Use a cake tester to insert into the centre so it comes out clean. Remove from oven and let stand for 5 minutes then invert onto a cooling rack.
  4. For the nectarine compote, in a pan add nectarines, cardamom, vanilla bean, caster sugar and verjuice and cook on a medium heat until nectarines are tender and sauce is reduced. Remove vanilla bean and place in a bowl to cool, set aside.
  5. For the cinnamon mascarpone, add all ingredients together and whisk until the mixture is slightly thickened, set aside in the fridge.

To Serve

Place almond cakes on 2 serving plates, quenelle the cream (using 2 spoons to form an oval shape) and place on top of the cake. Place nectarine compote in a small dish on the side, drizzle a little of the sauce on the plate and arrange flower petals and mint leaves.

Chefs Notes

*Verjuice can be found at supermarkets and gourmet food stores just substitute with water if you can’t find verjuice. You can substitute the nectarines with peaches if desired.

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