You are here

Nectarine Amaretto Cake

Healthycooking's picture
Ingredients
  Eggs 3 , separated
  Castor sugar 6 Ounce (375 Gram)
  Lemon juice 1 Tablespoon
  Semolina 2 Ounce (50 Gram)
  Ground almonds 1 Ounce (40 Gram)
  Plain flour 1 Ounce (15 Gram)
  Nectarines 2 , halved and stoned
  Apricot glaze 60 Milliliter (4 Tablespoon)
  Castor sugar 3 Ounce (75 Gram)
  Water 90 Milliliter (6 Tablespoon)
  Amaretto 30 Milliliter (2 Tablespoon)
Directions

1. Preheat the oven to 180°C/350°F/ Gas 4. Grease a 20 cm / 8 in round, loose-bottomed cake tin. Whisk together the egg yolks, caster sugar, lemon rind and juice in a bowl until the mixture is thick, pale and creamy.
2. Fold in the semolina, almonds and flour until smooth.
3. Whisk the egg whites in a bowl until fairly stiff. Use a metal spoon to stir a generous spoonful of the whites into the semolina mixture, then fold in the remaining egg whites. Spoon the mixture into the cake tin.
4. Bake for 30-35 minutes until the centre of the cake springs back when pressed lightly. Remove from the oven and loosen around the edge with a palette knife. Prick the top with a skewer. Leave to cool in the tin.
5. To make the syrup, heat the sugar and water in a small pan, stirring until the sugar is dissolved. Boil without stirring for 2 minutes. Add the Amaretto liqueur and drizzle over the cake in the tin.
6. Remove the cake from the tin and transfer to a serving plate. Decorate with sliced nectarines. Brush with warm apricot glaze.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Party, Healthy
Preparation Time: 
35 Minutes
Cook Time: 
10 Minutes
Ready In: 
45 Minutes
Servings: 
2

Rate It

Your rating: None
4.339285
Average: 4.3 (14 votes)