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Grilled stone fruit with fresh ginger cake
Grilled stone fruit with fresh ginger cake
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Easy homemade ginger cake paired perfectly with juicy peaches, nectarines, and apricots.
Ingredients:
  • 4 apricots
  • 4 nectarines
  • 4 peaches
  • 110g (1/2 cup) caster sugar
  • 200g black grapes
  • Thick cream (combined with chopped crystallised ginger), to serve
  • 200g natural almonds
  • 75g (1/2 cup) self-raising flour
  • 6 eggs, separated
  • 220g (1 cup) caster sugar
  • 20.00 ml finely grated ginger
  • 100g butter, melted
  • Icing sugar, to dust
Instructions:
  • Heat your oven to 170°C.
  • In a food processor, finely grind almonds, flour, and 1/2 teaspoon of salt for the cake.
  • In an electric mixer, beat egg yolks and half of the sugar until they are thick and pale. Then gently mix in ginger, almond mixture, and butter.
  • With an electric mixer, whip egg whites until soft peaks form. Slowly add the rest of the sugar and beat until stiff peaks form. Gently fold the whites into the batter in two additions. Pour the mixture into a greased 24cm springform tin lined with baking paper. Smooth the top of the batter, then bake for 45 minutes. Cover the top with foil for the last 20 minutes to avoid over-browning, until a skewer inserted into the center comes out clean.
  • Allow cake to cool in the tin for 10 minutes, then transfer to a wire rack. Once fully cooled, sprinkle with icing sugar.
  • Preheat the grill to high and position the rack close to the heat source. Halve the stone fruit, remove the pits, and then cut the peaches into quarters.
  • In a bowl, coat stone fruit pieces with caster sugar by pressing them, cut-side down, one by one. Arrange the sugared fruit in a single layer, cut-side up, in a heatproof dish.
  • Place the grapes evenly on the grill and cook for about 10 minutes, or until the sugar caramelizes and the fruit is heated through.
  • Enjoy your stone fruit either warm or at room temperature alongside slices of ginger cake and a dollop of thick cream.

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