Ingredients
8 total- 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
7 stepsStep 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.