Updated: May 20, 2018
The most delicious things in life happens by accident.
Photo by Alon Messika A few months ago I was working on a project. I was working on this, delicious gluten-free cake, lemony, with ricotta and almonds. It really was a great cake, but as I was done I realised I still had a lot of ricotta cheese left!
I wanted to try something new so I played around a little bit. I had some delicious nectarines lying around and thats how this fantastic cake came to be.
Oh, by the way, if you're interested, you can find the recipe for the gluten-free ricotta cake here. Unfortunately it's only written in hebrew, however, if popular, I will translate it for ya'll!
Photo by Dror Einav Anyhow, one thing led to another, I finally baked the cake and served it to my workshop students. They LOVED it. It was when they all asked for the recipe, I knew I needed to post it.
So here you go, Ricotta Nectarine cake!
3 nectarines, cored and cubed
80 ml dessert wine
200 g butter at room temperature
300 g sugar
250 g ricotta cheese
420 g white flour
10 g baking powder
200 g sour cream
For the Finish
100 g powdered sugar
1/2 cup pure maple sirup
Photo by Alon Messika
In a medium bowl, mix the nectarines and the wine, and let it soak for about an hour.Prepare a ring shaped pan - butter / oil it, and spread some granulated sugar on the bottom.In a mixer with the paddle attachment, cream the sugar and the butter until light and fluffy.Add the eggs, one at a time, until fully incorporated. Add the ricotta and mix, following by the sour cream, and mix.Add the flour and the baking powder, and mix until the batter is homogenous. Take the bowl out of the mixer, and fold the fruit into the batter.
Photo by Alon Messika Pour the batter into the prepared cake pan, and bake in an oven preheated to 350 degrees, about 40 minutes, until a skewer inserted to the middle of the cake comes out clean.Take the cake out of the oven and let it cool completely.Once the cake has cooled, place a large serving plate on top of it, and quickly flip the cake onto the plate.
Prepare the glaze -
In a small bowl, mix the sugar powder and the maple syrup until smooth and thick, yes elastic and fluid. Spread the glaze onto the cake and let it drip sideways.
Photo by Alon Messika
When it comes down to it, these type of cakes are the true winners. I mean, you don't need a million ingredients, a neon pink glaze and chocolate d'ecore to be the queen of the dance. Oh no, it's usually the most simple cakes, the kind you only use one bowl to make, the kind that doesn't have 10 layers, you'd crave for.
That cake, that is just the right amount of sweet, that goes perfectly with a cup of coffee or tea. That cake, you just can't have one piece of. You know what I'm talking about. So, wheter if it's a holiday, a Friday night dinner, or just an urge to celebrate the fact that it's almost the weekend, you owe it to yourself to BAKE THIS CAKE.
Oh, and... You're welcome =)