Nectarine cake with orange syrup


60 MIN


120g of margarine
3 eggs
120g White Sugar
Zest of 1 orange
1 pinch salt
1 tsp Baking Powder
220g of Wheat Flour
Flour and margarine to grease the pan (use a form of 35cm-40cm diameter with removable bottom)
2 tbsp Yellow Sugar
4 Nectarines
1/2 Lemon

Orange Syrup:
3 tbsp of sugar
Zest of 2 oranges
Juice of 3 oranges

Preheat the oven to 175º.
Line the bottom of the mold with parchment paper.
Grease the mold with some margarine and sprinkle with some flour.
Cut the nectarines in half. To separate the halves, rotate at the same time one in the opposite direction of the other and remove the core. Peel them and use the lemon so they don’t oxidize. Put them with the face way down.
In a mixer, beat the eggs with the sugar to get a whitish foam.
Add the melted butter, zest of the oranges, the sifted flour and the baking powder. Incorporate everything with a spoon, carefully so you don’t waste any volume.
Pour the batter over the nectarines halves and sprinkle with brown sugar.
Bake for 30-40 minutes (check the cooking with a toothpick skewer and make sure it comes out dry).
Remove and set aside in the form.

For the orange syrup:

put the juice and zest of oranges in a saucepan. Add the sugar and mix. Bring toa boil and simmer until getting a syrup texture.
Remove the cake from the mold, poke it with a toothpick and pour over the syrup. Serve immediately.


Blueberry, Nectarine and Lemon Verbene Tartlets

I love this time of the year! There is such a great variety of fruit available: blueberries, nectarines, plums, watermelon and melons, cherry and even blackberries are already in season.
Love to eat fruit (even more when directly caught from the tree …) in the morning or mid-afternoon. I’ve been enjoying the abudance and prepared some jams for the rest of the year or simply use the fruit in desserts. Sometimes I even freeze it and use later in smoothies or juices.

These holidays we visited a blueberries farm in Arganil, and I swear to you that it was the biggest and most sweetest fruits we’ve ever tasted! Handfuls of blueberries picked up directly from the bushes, where only the sun and water hits, and the ground does the rest! So, so good! Some are already frozen waiting for the gray days, and the rest were used for these tartlets which hopefully will do justice to such a good raw material! Oh yes they were very, very nice … were!




25g of Sugar
50g of softened Butter
1 Egg Yolk
100g Flour
1 pinch of Salt
Butter for Greasing

Pastry Cream:
25g Sugar
1egg + 1 egg yolk
10g Wheat Flour
10g Corn Starch
150ml Milk
2-3 leaves of Lemon Verbene

1 tea cup of Blueberries
1 Nectarine
2 tbsp of Honey

Start by preparing the dough. Beat the sugar and the softened butter in a bowl and add the egg yolk, flour and salt. Form a ball, wrap it in plastic wrap and set aside in the refrigerator for 30 minutes.

Meanwhile prepare the pastry cream. Place the milk in a saucepan and bring (in medium heat) to boil. Turn off the heat, add the lemon verbene leaves and set aside for 5 minutes. In a bowl, beat the egg and egg yolk with the sugar and the flour and add it to the milk, let it boil again and allow to thicken , but without boiling. Remove the leaves, put the cream on a plate and cover it with a cling film sheet. Allow it to cool.

Returning to the base of the tartlets: preheat the oven to 175 ° C.
Grease the molds with butter (I used forms with 15cm diameter) and line it with the dough (roll out the dough with the help of a rolling pin).
Cover with greaseproof paper and the dry beans and cook in a hot oven for 20-25 minutes until lightly golden. Remove and let them cool.

Finally, arrange the pastry cream inside the bases, garnish with blueberries and nectarine pieces. Heat the honey and brush the fruit with it.