Stupidly Complex Squidgy Ginger, White Chocolate And Nectarine Toffee Cake
11oz ripe nectarines, stoned (about three; also you will need one or so for decorating later)
2 egg yolks
6 oz sugar
2 oz butter
1) De-stone the nectarines by cutting all the way around them and twisting gently on each half. Chop them into small pieces. Put them in the saucepan with a splash of water, and simmer until disintegrating. Blend the mixture to a smooth puree, and keep aside in a small bowl or the blender compartment.
3) Cook for about half an hour or until the mixture coats the back of the spoon. If too runny, add another egg yolk. Strain the mixture through the sieve, forcing it through with the spoon, into a bowl. Discard any fruity bits which can't go through the sieve, and set the curd in the fridge to cool fully.
You Will Need: Tin 23cm across, baking paper, scissors, scales, large bowl, wooden spoon, small bowl, strong whisk, spatula, skewer, cooling rack, two plates, breadknife
8oz butter (Kerry Gold)
8oz self raising flour
4tsp ground ginger
1) Preheat the oven to 180degrees C. Line and grease the tin.
2) In the large bowl, cream the butter and sugar. Separate the eggs, with the yolks going into the big bowl and the whites a small one. Mix in the egg yolks; add the flour and ginger a little at a time.
3) Whisk the eggwhites to soft peaks in the small bowl, and carefully fold them into the cake mix until it is runny enough to use the whisk. Whisk the mixture together, and pour into the tin. Smooth down the surface of the mixture, leaving a dent in the middle to encourage a flat cake.
4) Bake approximately 45 minutes, or to clean-skewer. Remove when done to a cooling rack, and turn out.
5) Leave to cool for a good while. Turn right-side up and trim off the domed top of the cake. Eat this later. Put the remaining cake on a plate; carefully saw through it to make two layers with the breadknife and shuffle the top half onto the second plate. Leave to cool completely (I had to set a 15-minute timer and use peer pressure to stop me fiddling with it.)
1 1/2 nectarines
4 tablespoons caster sugar
2 tablespoons chunky brown sugar
1) Slice the nectarines. Line the tray with greaseproof paper.
2) Heat the caster sugar in a clean, dry, small saucepan until melted and golden-brown. Meanwhile put the chunky-grained brown sugar on the small plate.
3) Coat each slice in toffee, then turn it out first into the chunky sugar, and then onto the tray. Leave to cool.
4) Boil the kettle and pour into the toffee pan to get the crusted sugar off easily. Then wash up as normal.
You Will Need: chopping board; sharp knife; bowl; small pan; measuring jug, spoon
400g white chocolate
1) Measure out 200ml of cream, and heat it very gently in the pan without boiling it.
2) Chop the white chocolate into very small pieces, and put in a bowl. Pour the hot cream over the chocolate and stir gently until the ganache is smooth. If the cream cools too quickly to get rid of all the lumps, heat the ganache over a pan of hot water on the hob, stirring all the time until smooth.
You Will Need: Small plastic sandwich bag, scissors, spoon, knife, cake components
1) Gather everything you need. Spread the sandwich bag securely open, and spoon some of the white chocolate ganache into it. Squeeze all of the mixture into one corner of the bag, and cut a little corner off with the scissors. Pipe a wide spiral of ganache all around the lower half of the cake.
2) Fill the gaps around the spiral with the nectarine curd. Any left over will keep in a jar in the fridge for 3 weeks.
3) Lift the top cake onto the bottom cake. Spread the remaining ganache over the cake, letting it drip down the sides. Decorate with the candy slices. (n.b. version pictured used half as much ganache, but I doubled it in the blog recipe so that your crusts would be covered.)