My favourite season has started and it means that I will have a lot of time for new seasonal experiments. How I love the start of new season! I also will be glad to hear about your favourite food ideas! The fall season also means plenty of vegetables. Very rich, deep tastes of butternut squash, kale, cauliflower, wild mushrooms, figs, apples, pears, plums…
This week I made a cake with the white nectarines as I wanted to prolongate last summer days. I’ve bought two boxes of very ripened white nectarines. They had pretty neutral taste, but were so juicy that I decided to make a pie. To make the taste better I needed to add something, so I thought what what if I add some glaze? It can turn pie in an absolutely different way! I soaked my nectarine pie with it and got a very soft, delicious pie with sour sweet taste. I’m very glad with that result! Gladly sharing it with you, guys. Enjoy!
White Nectarine Pie with Lime Glaze
(24 cm in diameter) DOUGH: 250 g self-raising flour 110 g softened butter 110 g sugar 120 g creme fraiche (greek yoghurt or soured cream) 3 eggs separated 1 tbsp baking powder pinch of sea salt (you can skip this option if using a salted butter) FILING: 6 medium-sized white nectarines 50 g butter GLAZE: 1 lime (zest and juice) 1/2 cup granulated sugar
Sift the flour, salt and baking powder into a big bowl. Whisk the softened butter with the sugar until smooth, add egg yolks gradually continue whisking, add creme fraiche. Combine wet and dry ingredients. Beat the egg whites until soft peaks. Gently add it into the butter and mix with a spatula or wooden spoon.
Heat the oven to 175C degrees. Grease the 24 cm cake pan with the butter. Sprinkle with the flour. Place the dough into the pan. Wash, dry and cut the nectarines into medium sized slices. Place them onto the top of the cake slightly pushing into the dough. Cut the piece of butter (50 g) and place over the cake evenly. It will give your pie an amazing crust!
Bake the cake for about 30-40 minutes or until the crust is golden brown. Check the readiness with a toothpick. If it comes out clean, the cake is done, if not – let the cake 10 minutes more.
Meanwhile prepare the glaze.
Wash the lime and peel the zest. Squeeze the juice. Place the sugar, lime zest and juice into a medium pan. Bring it to boil and cook stirring constantly until the sugar melts. Cook for about 7-10 minutes over a low heat.
Use the glaze while it is hot!
Take the cake from the oven when ready and glaze with the hot lime syrup. Prick the cake with a fork and pour the glaze on the top of the cake evenly. Let it 10 minutes to soak.