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Nectarine and Honey Gateau

Nectarine and Honey Gateau

By OcadoLifePublished on 17 June 2024Created by Bake Off star and cookbook author Manon Lagrève, this Nectarine and Honey Gateau is an impressive yet budget-friendly dessert that makes a gorgeous fruity finale for a special meal. A one-bowl recipe, it’s so simple to make, says the French baker: “The magic happens in the oven as the batter separates into three distinctly delicious layers: firm custard, lighter custard and sponge. Topped with golden nectarines and honey, it’s a beautiful centrepiece.”
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Time and servings

1 hr 10 minsTotal time
6Servings
15 minsPrep time
55 minsCooking time

Ingredients

  • 125g salted butter, plus extra for the tin
  • 500ml whole milk
  • 4 medium eggs, separated
  • 200g dark runny honey, plus 1 tbsp for drizzling
  • 1 tbsp vanilla paste
  • 110g plain flour
  • 3 ripe nectarines, destoned and thinly sliced
  • 1 handful mint leaves

Method

  • Step 1

    Preheat the oven to 160°C/140°C fan/gas 3. Grease a 20-22 cm springform cake tin with butter. Tear off an extra-large sheet of baking paper and press it into the tin to line the base and sides, leaving an overhang to prevent any spills. (The batter is liquid-thin, so use 2 sheets placed at right angles if needed.

  • Step 2

    In a pan, melt the butter over a low heat. Stir in the milk until just warmed through, then remove from the heat.

  • Step 3

    In a bowl, whisk the egg yolks with the honey for 1 min; add the milk-butter mix and vanilla. Whisk in the flour; set aside.

  • Step 4

    Put the egg whites in a separate bowl with a pinch of salt and whip with an electric whisk to stiff peaks.

  • Step 5

    Gently fold the egg whites into the batter with a spatula, until just combined with no white bits, and pour into the tin.

  • Step 6

    Bake for 50 mins to 1 hr, until golden on top but still a little wobbly. Leave to cool in the tin, then chill for at least 3 hrs.

  • Step 7

    Remove from the tin to a plate. Arrange the nectarines on top, scatter the mint, then drizzle with the remaining honey.