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ginger nectarine cake, take 2

June 24th, 2012 | 4 Comments »

I’ve been blogging at this site for six years now. I KNOW! What the heck?!!! I’m either crazy, stubborn or irritatingly persistent, or maybe a combination of all three. At any rate, it’s like a child I’ve raised; I vacillate back and forth between utter frustration with it, and phenomenal pride. SIX YEARS!

And this here blog has seen some pretty major input of amazing recipes, many of which most of my readers have never, ever seen because, really, who looks through the Recipe Index? Does anyone? And in being a part of the blog world for six years, it’s been amazing to watch foods change and swell with time, going from something obscure and strange to being mainstream and freaking everywhere. Are whole grains all that new? It seems so, if you pay attention to the blog posts out there, but four years ago I was playing with grains, having to trek all over the city in search of quinoa, red rice, millet and farro. Now every supermarket has them, thankfully. And I love that people have embraced them.

Three years ago I made a cake with olive oil in it and was all over myself at how odd that felt, and also jumping up and down a little bit with each bite because, whoa….. it was GOOD. Nowadays, there are olive oil cakes popping up in every season, with every fruit imagineable. No one bats an eye at olive oil in a cake. But three years ago? It seemed new, fresh and different. And I clearly recall feeling rather odd pouring all that oil in to the batter. But the result was stunning.

That was three years ago, and I haven’t revisited that recipe once. Shame. It was pretty amazing, and now with nectarines in season, I picked up a sack of them and pulled up the recipe in my Index. And I’ll tell you; nothing makes me groan in agony, feeling like banging my head on a wall as I do when I see the way I used to photograph my food. {{Go on, take a look. I don’t mind.}}

Thankfully, we’ve come a long way in that area.

In re-working this recipe, the one substitution I made was to use fresh grated ginger in place of dried and ground. I recalled that the ginger taste was just not that noticeable in the previous attempt, but with the addition of it fresh, it just popped out of the cake, dancing up front and center in my face. Balanced with the tang of lemon, and the subtle fruity nectarine pieces that literally melt inside the cake, it was a combination of tastes that are at once bold and forthright, yet clean and crisp. And that olive oil? It’s darn near perfect.

Ginger Nectarine Cake

2 eggs
1/3 c. milk
1/3 c. good quality olive oil (use the best you’ve got; you will taste it in this cake)
1 lemon, zested. Squeeze out juice from half.
1 T. finely grated fresh ginger
1/3 c. sugar (original recipe calls for 2/3- I found the smaller amount to be perfect. Adjust accordingly to your taste)
1-1/2 c. AP flour
2 t. baking powder
1/2 t. sea salt
3 large nectarines, two diced small, one sliced for garnish
2 T. crystallized ginger, chopped fine.

Preheat oven to 350°. This cake can be made in any number of pans, like a 9×13 for a thin cake, or an 8×8 for a thicker cake. You can also use a 10-inch springform pan with removable bottom. I used a 2-qt oval baking dish. Spray any pan you use with non-stick baking spray.

In a large bowl, whisk eggs, milk and oil until emulsified. Add lemon zest and juice and whisk again. Mixture will look slightly curdled and will be very thick. Stir in fresh ginger and sugar, whisk the mixture vigorously.

Separately, whisk flour, baking powder and salt together. Stir in to wet ingredients until just barely blended. Add in diced fruit and fold to incorporate. Scrape batter into prepared pan and smooth top. Arrange sliced nectarines on top, and sprinkle with the crystallized ginger and a tablespoon or two of sugar, if desired.

Bake cake until the top is nicely golden brown and the cake springs back when touched, about 40-60 minutes, depending on the pan you use. The toothpick test will help determine when it’s done. (A 9×13 will get done quicker, so be aware of that)

This cake recipe originated in a copy of Real Food magazine, available quarterly at Lunds/Byerly’s

4 Responses to “ginger nectarine cake, take 2”

  1. AKM says:

    I forgot to ask: what is that creamy substance on your spoon? Looks so tasty…Please share!

  2. Kate says:

    AKM- Thanks for those questions, especially pointing out the omission of the fresh ginger. I’ve added that now and included it in the prep steps.

    As for using a good quality olive oil, I like to keep a prime bottle of top shelf extra virgin olive oil on hand for use in vinaigrettes or any preparation where you actually taste the oil. This can be any particular brand that’s just outside the mainstream and you might want to consult a gourmet foods store to find out if they do sampling of olive oils so you can find one that appeals to you. My current favorite bottles are Lucini Italia (both the standard and Organic are phenomenal) and Monini (especially if you can find the unfiltered cold pressed) and I highly recommend any of the California Olive Company’s products; they are fantastic and reasonably priced. Another good brand if you can find it is Partanna. It comes in a square decorative can and is lovely. For something like this, an oil where the taste is important, I think it wise to spend a bit of money for a good bottle.

  3. AKM says:

    A couple of quick Q’s: Can you suggest (or reveal) what brand of olive oil you would use in this recipe?

    In the write up you mention fresh grated ginger, but in the recipe all I see is crystallized–am I missing something?

    Thanks for clarifying!
    And, congratulations on 6 years! (Your son went from middle school to graduating high school in that time! Whoa! )

  4. Mellissa says:

    Congrats on 6 years, such an amazing accomplishment.