Nectarine MiniCakes
Serves 4
Raspberry Sauce Method
-Place Raspberries in a saucepan
-Add sugar Bring to a boil, reduce heat and simmer until the raspberries break up
-Mix the Cornstarch with cold water to a paste
-Add to the saucepan, and stir constantly until thickened
-Allow sauce to cool (To prevent a skin forming on the top.
-
place Clingfilm on the top of the sauce)
-Refrigerate until required
MiniCakes Method:
Preheat oven to 400°/375° Fan Wash and cut the Nectarines in half, remove stone. Slice each half into thin slices. Place the slices from one half into the bottom of a buttered ramekin, or small soufflé dish. Sprinkle half a teaspoon of sugar on nectarine slices.
Sponge Roll Ingredients:
4 eggs
125g - 4½ oz. sugar
150g - 5 ¼ oz. butter, melted
Grated rind of a lemon
1-teaspoon vanilla essence
100g - 3 ½ oz. All-purpose Flour (Sifted)
Whisk the eggs and sugar until very thick and pale. Use an electric whisk.
Beat in the cooled melted butter along with the vanilla essence and lemon zest.
Carefully fold in the sifted flour.
Pour equal amounts into each dish.
Bake for approx. 20-25 minutes, until firm to the touch.
Loosen the cakes around the sides with a knife.
Place equal amounts of the raspberry sauce on each plate
Turn out MiniCakes onto the sauce Serve with cream drizzled on each plate
You can vary the fruits used in this recipe
