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How To make Apricot Nectarine Cake By Charlotte
1 pk D.Hines Lemon Sup. cake mix
1/4 c Sugar
1 c Apricot Nectar
4 Eggs (or 1 cup Egg Beaters)
1 c Wessin Oil
Combine the above ingredients. Pour the mixture into BUNDT pan. Bake for 55 minutes at 375 degrees.
How To make Apricot Nectarine Cake By Charlotte's Videos
Fresh Peach Cobbler with Fenugreek & Lemon Zest
Perfect for the stone fruit season and a nice change from crumbles. You could use plums, apricots, nectarines or any stone fruit as well (or combine them). The fenugreek adds a nice caramel flavor but you could leave out if you prefer.
Ingredients:
3 cups (500g) cut stone fruit
2 tbsp sugar
Zest of ½ a lemon
½ cup (115g) soft butter
¾ cup (170g ) sugar
1 tsp vanilla extract
1 egg
1 tbsp ground fenugreek
1 cup (225g) flour
1 tsp kosher salt
1 tbsp baking powder
Preheat oven to 350F/180C.
Add fruit to a well buttered casserole dish. Sprinkle with 2 tbsp sugar and lemon zest
Cream butter and sugar for 1 minute. Add vanilla, egg, and fenugreek. Whisk until well combined. Add in remaining dry ingredients and mix gently until just combined.
Drop spoonfuls of batter on top of fruit. Spread gently with an offset spatula (don’t worry if it’s not perfect, it will spread in the oven)
Bake at 350F / 180C for 40 minutes.
Let cool before serving.
The Peach | Peach Shaped Dessert Inspired by Cedric Grolet
This Peach Shaped Dessert, inspired by Cedric Grolet, is made with a refreshing and light peach ganache montée, peach marmalade insert and glazed with a thin white chocolate shell and velvet effect to resemble the peach skin. Enjoy!
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*recipe for 8-10 peaches
● Peach Filling
½ cup (125g) chopped peaches
2 tsp (10g) lemon juice
1 tsp (5g) granulated sugar
¾ tsp (1.5g) NH Pectin
½ cup (125g) chopped peaches
● Peach Whipped Ganache
3 ½ sheets of gelatin (7g)
⅔ cup (110g) white chocolate
⅖ cup (100g) heavy cream
1 ¼ cup (300g) cold heavy cream
½ cup (100g) peach pulp
● Chocolate Shell Glaze
1 cup (200g) cocoa butter
1 ⅛ cup (200g) white chocolate
● Glazing
yellow velvet spray
red velvet spray
● Chocolate Stems
¼ cup (50g) dark chocolate
● Steps:
1. Start making the recipe a day ahead.
2. Mix sugar and pectin. In a saucepan, heat ½ cup (125g) chopped peaches. When they reach 113ºF (45ºC) whisk in the dry ingredients. Add the lemon juice and boil one minute. Remove from the heat and add ½ cup (125g) chopped peaches. Fill 1.4”/3.5cm half spheres with half of the filling and freeze for 2h. Unmold the half spheres and fill with the remaining filling. Top with the frozen ones. Freeze. Smooth out the spheres and freeze again.
3. Heat heavy cream over medium-low heat. Turn off the heat and add the hydrated gelatin. Strain and pour it over the partially melted white chocolate and emulsify with a handmixer. Add the cold heavy cream and peach pulp and blend again. Refrigerate minimum 6h. Whip on medium speed until soft peaks. Use Apple/Cherry/Peach 3D Silicone Molds. Fill each cavity half way through with the ganache. Place a frozen Peach sphere in the center (it must not touch the bottom of the mold nor be placed too high) and fill up with remaining ganache pressing the ganache inside to avoid any possible gaps. Smooth out the surface and freeze minimum 6h.
4. For the Chocolate Shell Glaze, melt the white chocolate and cocoa butter in the microwave. Smooth out the frozen peaches in case you have any gaps. Carve each frozen peach by running the tip of a pairing knife from the top to bottom. Insert a skewer inside each peach.
5. Use the Chocolate Shell Glaze at 82.4-86 ºF/28-30ºC. Immerse the peaches in the Chocolate Shell Glaze. Let them set.
6. Protect counter tops with plastic wrap. Spray the peaches at a 45º angle and at 11.8''/30cm away from the cake. Spray with the yellow velvet spray first. Use the red velvet spray leaving some untouched spots to mimic the color of the real fruit.
7. For the Stems, blend the dark chocolate in a food processor until it forms a workable paste. Shape into peach stems and then insert them. Let them thaw in the fridge for 3-4h.
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Apricot Tarte Tatin: making it has never been this easy!
Here’s how to make the tastiest upside-down cake! INGREDIENTS Apricots shortcrust pastry 80g butter 200g sugar DIRECTIONS 1. Make the caramel by heating butter and sugar in a pan for about 5 minutes. 2. Add the sliced apricots and let them caramelize. 3. Cover with the sheet of shortcrust pastry. 4. Bake at 180°C for 30 minutes. 5. Serve warm.
Woodfired Olive Oil Cake with Nectarines
Woodfired Olive Oil Cake with Nectarines is a delicious cake to have in your repertoire. Easy to get together, it uses up the falling heat in your woodfired oven and you can use whatever soft fruit or stone fruit are in season.
Overloaded on apricots or peaches? Put them in the cake. Picked a few too many blackberries? Put them in the cake.
Don't worry about using a mild olive oil either. We use the one we import from Mairena where we take our foodie groups to the Spanish Alpujarras. It's full flavoured, robust and packed with green pepperiness but the cake comes out perfectly - no overwhelming flavour of olive oil at all.
Do give it a go - check out the video - and the recipe is on our blog here -
Happy cooking
David and Holly
Manna from Devon Woodfired Cooking School
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Tarte tatin aux nectarines
On se retrouve pour une nouvelle douceur fruitée : La tarte tatin aux nectarines ! Une délicieuse revisite qui vous permettra de profiter des bons fruits de saisons ;)
Ingrédients:
- 125g de farine
- 62g de beurre
- 42g d'oeuf
- 125g de sucre
- 25g de beurre
- 5 nectarines
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