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
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*
30ml thickened cream
1 pinch cinnamon
Serves 2 (The cake and nectarine compote can be made the day before)
- 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.
- 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.
- 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.
- 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.
- For the cinnamon mascarpone, add all ingredients together and whisk until the mixture is slightly thickened, set aside in the fridge.
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.
*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.