Summer Rolls

Mushroom Summer Rolls | The Secret Life of Bee

Summer rolls are a firm favourite in our household. We love using seasonal fruit and veg in them and often some marinated salmon or tuna. I made these for the South African Mushroom Farmers’ Association and the mushrooms add some fabulous umami and great texture to the rolls. They are a winner all year round and a pretty darn delicious and healthy lunch, dinner or snack.

Summer Rolls

Ingredients:

For the mango dipping sauce:
1 large ripe mango
1 Tbsp rice wine vinegar
1 thumb size piece of ginger, peeled
1 chilli, seeds removed
1 lime, juiced
Pinch sea salt flakes
handful fresh basil leaves

For the rice paper rolls:
250g white button mushrooms
1 english cucumber, julienned
2 large red peppers, julienned
1 mango, julienned
3 carrots, julienned
handful fresh basil
12 rice paper rolls
sesame seeds, for topping/sprinkling

Method:

For the mango dipping sauce:
Place the peeled mango flesh, vinegar, ginger, chilli, lime juice and salt in a plastic jug. Use a stick blender to blend the mixture until smooth. Add the basil leaves and give it a last little whizz to break them up and distribute them throughout the sauce. Keep the sauce in the fridge until serving.

For the summer rolls:
Slice the button mushrooms very thinly using a mandolin or a sharp knife. Prep the rest of your veggies and lay them out on a tray.

Fill a deep edged baking tray with room-temperature water. Immerse 1 rice paper wrapper in the water for about 10 seconds. Pull it up out of the water, allow the excess to drip off and lay it flat on a clean work surface.

Place sliced mushrooms in two rows along the centre and just below the centre of the wrapper. Top with 3 to 4 basil leaves. Now place an even mix of the rest of your veggies along the bottom row of mushrooms. Leaving gaps on the side of the wrapper.

Fold the bottom of the wrapper over the filling, tightly tucking it in as you go. Fold in the sides and continue to tuck and roll until you have sealed the wrapper and have a neat cylinder. Place the summer rolls in between two clean and damp dish cloths. Repeat with the remaining wrappers and filling.

Slice summer rolls in half before serving on a platter. Sprinkle them with some sesame seeds and serve them alongside the mango dipping sauce.

Mushroom Summer Rolls | The Secret Life of Bee

Raspberry & Vanilla Mini Bundt Cakes

Raspberry & Vanilla Mini Bundt Cakes | The Secret Life Of Bee

These little bundt cakes are all kinds of delicious. They are soft and pillowy and not too sweet. I love folding raspberries and blackberries into my batter, but you can also use any seasonal fruit you have on hand if you like. The glaze is lemony and delicious but they are just as good with a dusting of icing sugar if you don’t have time for the glaze.

Raspberry & Vanilla Mini Bundt Cakes | The Secret Life Of Bee

This mini bundt tray was a gift from Le Creuset and I am absolutely in love! I have used it several times now. It bakes like an absolute dream. Everything baked so evenly, so golden and came out spotless. You also barely need to wash it. I just wiped mine down with some paper towel. It is an absolute treat for parties, birthdays and whatever occasion you can make an excuse for!

Raspberry & Vanilla Mini Bundt Cakes | The Secret Life Of Bee

Raspberry & Vanilla Mini Bundt Cakes

makes 36

Ingredients:

  • 430g flour
  • 400g sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • ½ tsp bicarbonate of soda
  • 225g butter, room temperature
  • 300ml buttermilk, room temperature
  • 2 Tbsp vegetable oil
  • 7 large egg yolks
  • 1 large egg
  • 1 Tbsp vanilla extract
  • 200g fresh raspberries
  • 100g fresh blackberries

For the glaze:

  • 2-3 cups icing sugar
  • fresh lemon juice

Method:

Preheat oven to 200°C.

Whisk flour, sugar, baking powder, salt, and bicarb in the bowl of a stand mixer fitted with the paddle attachment. Add butter, buttermilk, and oil and beat on medium speed, until smooth.

Whisk egg yolks, egg, and vanilla together. Add egg mixture to flour mixture until mixture is homogenous and thick. Fold in the raspberries and blackberries.

Transfer mixture to a piping bag.

Pipe batter into mini bundt tray. About 2/3 the way up. Bake for 20 minutes or until a cake tester comes out clean. Flip out the mini bundts onto a wire rack and let cool completely.

To make the glaze sift the icing sugar into a large bowl. Add a drizzle of lemon juice and whisk. Keep adding lemon juice until you have a thick pouring consistency.

Once completely cool dip each bundt into the glaze and flip it back onto the rack and allow to set. Enjoy!

Raspberry & Vanilla Mini Bundt Cakes | The Secret Life Of Bee

Raspberry & Vanilla Mini Bundt Cakes | The Secret Life Of Bee

Raspberry & Vanilla Mini Bundt Cakes | The Secret Life Of Bee

*Mini Bundt Tray supplied by Le Creuset, get your own here now!

 

Butter Bean Fish Cakes

It has become rather apparent that I need to change up the blog! I have some wonderful recipes that I constantly want to share but don’t really have the time to do a lengthy blog post. Bills and adulting… But then I figured for those of you that are after the recipe you really don’t care about my ramblings anyway! So things are about to get a lot shorter but definitely sweeter.

Butter Bean Fish Cakes

Butter Bean Fish Cakes

serves 4-6

Ingredients:

600g firm white fish fillets
2 tins butter beans, drained
1 handful fresh parsley, chopped
1 handful fresh dill, chopped
1 lemon, zest & juice
5 spring onions, finely sliced
sea salt & freshly ground pepper
100g panko bread crumbs
2 eggs, beaten
flour for dusting
olive oil
fresh lemon wedges and aioli to serve

Method:

Add drained butter beans to a large bowl and roughly mash the beans.

Place a colander into a pot with a few cms of water. Bring water to the boil.
Place fish in colander and steam for 5 minutes until just cooked through.

Flake the fish into the large mixing bowl with the butter beans.
Add the chopped parsley, dill, lemon zest, lemon juice, spring onions and season well with salt and pepper.

Form fish cakes into patties. Dust with flour, dip into beaten egg and then into panko crumbs. Double dip in the egg and crumbs for an extra crispy crust.

Place fishcakes on a lined and oiled baking tray and bake for 20 minutes at 200˚C until golden brown and crisp.

For the aioli:

2 egg yolks
2 cloves garlic, minced
1 lemon, juiced
1 tsp Dijon mustard
125ml canola oil
125ml extra-virgin olive oil
sea salt & freshly ground black pepper

Place the egg, garlic, lemon juice and mustard in a small jug.
Using an immersion blender, slowly add the oils one at a time and blend.
Finally season well with salt and pepper.

 

spiced plum tarte tatin with shiraz reduction

Spiced Plum Tarte Tatin with Shiraz Reduction | The Secret Life of Bee

It’s not often I make something, eat it, and then make it again the next day. This tarte tatin will do that to you! It is an utter delight. The shiraz reduction was like finding a pot of gold at the end of a rainbow. I wasn’t expecting it to blow my mind. Of course I thought it would be yum and a fun way to use some shiraz in the recipe but I had no idea it would knock my socks off completely. The husband and I were eventually spoon fighting post shoot to see who could get the last drop.

Spiced Plum Tarte Tatin with Shiraz Reduction | The Secret Life of Bee

FAT Bastard Wines asked me to create a dessert that would pair well with their shiraz for their upcoming 21st birthday. The shiraz has a pure fruit character and gives off hints of red fruit, cinnamon, cloves and vanilla. This spiced plum tarte tatin is a match made in heaven for the shiraz as I used all the spices to toss the plums and get their juices flowing as well as in the sauce. I also added some orange zest to liven things up in the reduction and hey presto you’ve got a concentrated liquid gold version of the best sangria you’ve ever tasted.

Spiced Plum Tarte Tatin with Shiraz Reduction | The Secret Life of Bee

Two little tips… Remember puff pastry must stay very cold when you’re working with it. So cut the ring of pastry out and pop it straight back into the fridge. When it’s time to bake place it quickly onto the plums and into the oven. This will ensure a good puffy crust. Do not start drinking vino and get distracted, your pastry will suffer. Secondly there’s a butter zone of when you need to flip the tarte tatin once baked. Flip it too soon and all the caramel will be liquid, you’ll probably burn and make quite a mess. Flip it once it’s too cool and it’ll have solidified and you won’t get it out. If that happens fear not- just gently reheat the bottom of the pan on the stovetop. So aim for room temp. Check the caramel is sticky enough but the tarte is loose and wiggles around the pan.

Spiced Plum Tarte Tatin with Shiraz Reduction | The Secret Life of Bee

One last thing… if plums aren’t in season nectarines will work beautifully for this too. Enough blabbing. Watch the video. Read the recipe and happy cooking!

Spiced Plum Tarte Tatin

Ingredients:

7 large ripe plums
1 Tbsp orange juice
1/4 tsp ground cloves
1 tsp ground cinnamon
1 tsp vanilla seeds
1 sheet puff pastry
100g sugar
50g butter

For the shiraz reduction:

300ml FAT Bastard Shiraz
100g sugar
The zest of 1 orange
4 cloves
2 star anise
2 cinnamon sticks

Vanilla bean ice cream to serve

Method:

Preheat oven to 220˚C.

Choose an oven safe round saucepan / buffet casserole dish.

Measure the diameter and cut out a ring from the sheet of puff pastry that will fit snugly in the dish. Place in the fridge.

Slice plums in half and remove pips.

Place in a large bowl along with the orange juice, cloves, cinnamon and vanilla. Mix well and set aside.

In your saucepan melt the butter and add the sugar. Stir until they become homogenous, foamy and the sugar begins to caramelize. Switch off the heat and add the plums snugly. Keep the delicious juices from the bowl to add to your sauce later.

Remove the puff pastry from the fridge and cover the plums. Tuck the edges in around the plums.

Place in the oven and bake for 20-25 minutes until the pastry is golden brown and cooked through.

While the tarte is in the oven make your sauce.

Add all the sauce ingredients into a medium sized saucepan along with all the spices, vanilla and juices from the plum bowl. Bring to the boil and reduce to a simmer. Simmer until the sauce has reduced by half. Strain out all of the aromatics and pour into a serving vessel to cool.

When the tarte is baked remove from the oven and allow to cool. Don’t let the tarte cool completely or the caramel will set and you won’t be able to flip it and remove it from the pan.

So once the tarte is around room temperature place your dish on top of the pan and flip it.

Serve the tarte with vanilla bean ice cream and a super generous drizzle of the shiraz reduction.

Enjoy!

Spiced Plum Tarte Tatin with Shiraz Reduction | The Secret Life of Bee

Spiced Plum Tarte Tatin with Shiraz Reduction | The Secret Life of Bee

Spiced Plum Tarte Tatin with Shiraz Reduction | The Secret Life of Bee

Proudly sponsored by FAT Bastard Wines.

 

pumpkin puttanesca

Pumpkin Puttanesca | The Secret Life of Bee

I should probably say upfront this is a Puttanesca ish pasta. This little tart went a tad rogue. Well in my book the addition of a some smoked chipotle, shallots & olive caviar is hardly all that rogue but some peeps takes the classics very seriously. I was delighted so many people also love this classic combo and wanted the recipe after I made it on an insta-story the other night. Full disclosure- the husband does NOT!

Pumpkin Puttanesca | The Secret Life of Bee

The other blindingly obvious thing here is the bright orange pasta. Its a fabulous pumpkin noodle situation that allows me to pretend i’m enjoying a bowl full of carbs. You can of course make this with whatever pasta or zoodle your heart desires. Spaghetti being the classic choice for Puttanesca.

Pumpkin Puttanesca | The Secret Life of Bee

One of the reasons I adore this pasta ever so much is because you can always find capers, olives, anchovies and tomatoes in our household. Oh and an excessive amount of garlic. Like actually ludicrous. Vampires beware. These simple ingredients pack quite the punch when put together. No wonder Neapolitan prostitutes lead customers to their doors with this little number. Jokes.

This mighty combo also takes minutes to whip together and is utterly scrumptious. Do not salt it until the very very end IF necessary. You shouldn’t need to with all the salty goodness that goes into it, just lots of freshly ground black pepper is your friend here. Pepper and a generous glass of something delightful like a well chilled Pinot Noir to wash it all down.

Pumpkin Puttanesca

Serves 4

Ingredients:

  • 500g veggie noodles of your choosing or of course +- 400g dried spaghetti
  • Extra-virgin olive oil
  • 1 shallot, finely diced (or ½ red onion)
  • 4 large cloves garlic, thinly sliced
  • 8 anchovy fillets
  • ½ tsp red chilli flakes
  • ½ tsp smoked chipotle flakes
  • 100g capers, drained
  • 100g pitted black olives, chopped if desired
  • 2 x 390g boxes Italian crushed tomatoes
  • Fresh Italian/ flat leaf parsley
  • Freshly grated Pecorino Romano or Parmesan cheese
  • Freshly ground black pepper
  • Olive caviar for serving

Method:

Cook pasta according to package instructions until quite al dente as you are going to finish cooking the pasta in the sauce.

Meanwhile, combine a generous glug of olive oil with the onion, garlic, anchovies, red chilli and chipotle flakes. Cook over medium heat until the garlic is lightly golden and the anchovies are broken up into bits.

Add the crushed tomatoes and bring to a simmer. Simmer until the tomatoes reduce and the sauce thickens.

Add the capers and olives and stir to combine.

Using tongs, transfer pasta to sauce. If using vegetables noodles add them into the sauce now.

Cook, stirring and shaking the pan until the pasta is perfectly al dente, or the veggie noodles are tender. Stir in the freshly chopped parsley and season well with plenty of black pepper and taste for salt if necessary.

Serve straight away with freshly grated Parmesan or some crusty bread because carbs on carbs are the way forward in life.

And if you want to be a little bit extra a sprinkle of olive caviar is just the greatest thing ever on this delicious little number.

Pumpkin Puttanesca | The Secret Life of Bee

This isn’t a sponsored post but if you want to know where to find the delicious olive caviar I buy click HERE and then click HERE for the pumpkin noodles.

Pumpkin Puttanesca | The Secret Life of Bee

brown butter ice cream with easter egg bark

Brown Butter Ice Cream with Easter Egg Bark | The Secret Life of Bee

There are few things more delicious than brown butter, and few things more delicious than well made ice cream. Combine the two and boom you have yourself a winner! The brown butter adds richness and nuttiness to this creamy vanilla base. The Easter egg bark is fun and festive and can be subbed for any kind of bark all year round. All sorts of nuts, dried fruit and other chocolates will work perfectly too.

Brown Butter Ice Cream with Easter Egg Bark | The Secret Life of Bee

This ice cream base is a goodie and if you don’t have an ice cream maker no problem! Use the freeze- blend- freeze method and you’ll achieve a great consistency. If you are able to temper the chocolate- it’ll give you a much better snap and the chocolate will remain hard and breakable for much longer. But if you plan on digging in with some speed then no need!

Brown Butter Ice Cream with Easter Egg Bark

Ingredients:

  • 120g (½ cup) Lurpak butter
  • 200g (1 cup) demerara sugar
  • 6 egg yolks
  • 500ml (2 cups) cream
  • 250ml (1 cup) full-cream milk
  • 2 tsp vanilla extract
  • 300g dark chocolate
  • 150g white chocolate
  • Speckled eggs

Method:

Melt the butter over medium heat until foaming. Swirl the pan often until butter turns a rich nut brown. Pour into a jar and set aside to cool.

In a medium sized pot- bring milk, cream and vanilla to a simmer.

In a large bowl- beat egg yolks and demerara sugar until thick and pale.

Gradually whisk in the hot milk mixture. Pour back into the pot. Stir over medium heat for about 10 minutes until the custard is cooked and thickly coats the back of a spoon. If you have a thermometer cook until the custard reaches 85 ̊C.

Pour custard into a bowl and stir in the brown butter. Combine.

Place in the fridge until cool.

Pour the custard into an ice cream maker and churn according to instructions. *If you do not have an ice cream machine- freeze the custard in a zip lock bag. Break the frozen custard into bits and blend in a blender or food processor until smooth. Then scrape into a tub and freeze again.

Scrape churned ice cream into a tub and freeze until firm.

To make the bark- Melt dark and white chocolate separately. Pour dark chocolate onto a baking sheet lined with baking paper. Using a spatula spread it out thinly. Drizzle with white chocolate and swirl them together. Scatter with speckled eggs. Place in the refrigerator until set and serve broken into shards with the ice cream.

Brown Butter Ice Cream with Easter Egg Bark | The Secret Life of Bee

Brown Butter Ice Cream with Easter Egg Bark | The Secret Life of Bee

Sponsored by the awesome folks from Lurpak South Africa

spiced rum & raisin pancakes

These spiced rum and raisin pancakes are quite honestly the most delicious pancakes ever. They’re like naughty, fluffy, hot cross buns… that are ready in minutes! Serve them piping hot with a dollop of butter shmelting away and a generous drizzle of maple syrup. Heaven.

Pancakes were funny enough one of the very first things I ever learnt to cook. My grandad would put the little step ladder next to the stove and help me ladle in batter and not burn the house down. Thankfully I didn’t set anything on fire and my love of pancakes only grew stronger.

The lovely folks from Lurpak South Africa are giving away a hamper of goodies. Watch this recipe video and head over to my Instagram page to enter the competition!

 

Spiced Rum & Raisin Pancakes

Ingredients:

  • 70g (⅓ cup) Lurpak butter
  • 2 large eggs, beaten
  • 500ml (2 cups) milk
  • 300g (2 cups) all-purpose flour
  • 4 Tbsp (¼ cup) caster sugar
  • 4 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 75g (½ cup) raisins
  • 1 -2 tots rum

Method:

Melt butter in a small saucepan and set aside.

In a small bowl- combine eggs, milk and butter. Whisk.

In a large bowl combine flour, caster sugar, baking powder, cinnamon and mixed spice. Whisk.

Pour wet ingredients into the dry and whisk well until smooth and incorporated.

Fold in the raisins and finally a shot or two of rum if desired.

Fry pancakes using clarified butter until golden brown and fluffy.

Serve with a dollop of butter, maple syrup and cinnamon sugar.

Spiced Rum & Raisin Pancakes | The Secret Life of Bee

 

Featured On CTInsider

buttery date and walnut cookies

Buttery Date & Walnut Cookies | The Secret Life of Bee

If you find yourself in the kitchen after dinner on the hunt for something sweet… If you find your afternoon cup of tea lacking a little accompanying treat… If you find yourself just in need of baked goods in a heartbeat, these cookies are for you!

Buttery Date & Walnut Cookies | The Secret Life of Bee

They are ludicrously simple. They’re based on a basic cookie dough we were taught at Le Cordon Bleu. I love the addition of dates as they add some chew and the nuts add great texture. You can really add whatever floats your boat or add nothing at all and keep them a dead simple butter biscuit.

Buttery Date & Walnut Cookies | The Secret Life of Bee

Buttery Date & Walnut Cookies

Ingredients:

  • 125g butter, softened
  • 50g caster sugar
  • pinch of sea salt
  • 1 tsp vanilla extract
  • 150g plain flour
  • 1 tsp baking powder
  • about a cup of chopped walnuts
  • about a cup of pitted, chopped dates

Method:

Preheat oven to 180˚C.

Cream together the butter and sugar until light and fluffy. Mix in the vanilla and salt.

Whisk together the flour and baking powder. Add to butter mixture and stir gently until combined.

Fold in the nuts and dates.

Form the dough into little balls. Place onto a lined baking tray. Spread them out well spaced and press down lightly on each cookie.

*if your hands are quite warm pop the dough into the fridge for 30 minutes to chill

Bake for about 15 minutes until lightly golden. Don’t even bother allowing them to cool. Tuck in immediately!

Buttery Date & Walnut Cookies | The Secret Life of Bee

Buttery Date & Walnut Cookies | The Secret Life of Bee

Buttery Date & Walnut Cookies | The Secret Life of Bee

portabellini & bocconcini flatbread

portabellini & bocconcini flatbread | The Secret Life of Bee

This portabellini mushroom, pesto and bocconcini flatbread is a super speedy way to get something utterly delicious on the table. The meaty mushrooms add a fabulous umami punch and great texture. Tailor these as much as you like by playing with your favourite toppings and flavour combinations.

portabellini & bocconcini flatbread | The Secret Life of Bee

The husband and I have been steadily reducing our intake of animal products and meat specifically. So mushrooms have become a large part of our diets. They’re versatile, delicious and best of all cheap! So they really convince you never to want another piece of steak again. On top of that they’re just really good for you. So when asked by the South African Mushroom Farmers’ Association whether I wanted to take part in their #festivemushrooms campaign I said hell yes!

portabellini & bocconcini flatbread | The Secret Life of Bee

The brief was to come up with a yummy mushroom recipe using our local cultivated varietals. If you’re looking for yummy then look no further. This meal will very easily become a weeknight staple! Keep up to date with the #festivemushrooms campaign and follow the SAMFA blog for more delicious recipes!

portabellini & bocconcini flatbread | The Secret Life of Bee

Portabellini & bocconcini flatbread

Makes 2 large flatbreads

Ingredients:

2 flatbreads – homemade or store bought
500g Portabellini mushrooms
1 large white onion, diced
Fresh thyme sprigs
Olive oil for frying
Salt and pepper
150g Bocconcini mozzarella
Sundried tomatoes
Fresh baby herbs and leaves

For the pesto:
1 clove garlic
1 tsp sea salt
40g fresh basil leaves
40g fresh rocket
30g Parmesan cheese, grated
80ml extra virgin olive oil
Squeeze of fresh lemon juice

Method:

If you aren’t in a massive hurry to get lunch or dinner on the table then I suggest making the flatbread yourself. It’s deeply satisfying making dough with your hands and there’s something super duper rewarding about knowing you’ve made that baby from scratch. Also it really takes a couple of seconds to throw together.

I use a very simple flatbread recipe:
200g self-raising flour
250g full fat Greek yoghurt
1 pinch of salt

In a bowl mix together the yoghurt, flour and salt until it forms a dough.
Transfer dough onto a floured surface. Knead for a few minutes. Cut into 2 or 4 pieces depending on desired size. Cover with a dish cloth and allow to rest for 30 minutes.
Roll out each section of dough using plenty of flour to prevent sticking or tearing.
Cook the flatbread in a dry hot griddle pan. Cook each side for 2-4 minutes until golden brown and cooked through.

For the pesto:
Using a mortar and pestle, grind the garlic clove and teaspoon of sea salt into a puree. Scrape the garlic paste into a food processor for ease; add the basil, rocket, Parmesan and olive oil. Blitz until smooth. Finish with a squeeze of lemon juice and set aside.
For the flatbreads:
Sauté the diced onion with a drizzle of olive oil and a pinch of salt until gently caramelised. Slice the mushrooms and fry them in batches until golden brown. And a few sprigs of thyme as you fry each batch. Season well with salt and pepper and set aside to cool.

Preheat oven to 200C and move the rack to the upper shelf.

Brush flatbreads with the basil pesto. Top each one with half of the mushroom mix. Rip the bocconcini mozzarella into pieces and scatter over the mushrooms. Bake in the oven for 5 minutes until the cheese is bubbling and the flatbread is golden brown.

Top with pieces of sundried tomatoes, a few dollops of pesto and fresh baby leaves. Slice, serve and enjoy!

portabellini & bocconcini flatbread | The Secret Life of Bee

portabellini & bocconcini flatbread | The Secret Life of Bee

portabellini & bocconcini flatbread | The Secret Life of Bee

spiced nectarine cake

spiced nectarine cake | The Secret Life of Bee

I’ve always loved a spiced cake. My gran used to make a phenomenal upside down apple cake and the cinnamon smell would fill the kitchen and waft through the whole house. It was utterly mesmerizing. She served it with softly whipped cream and it was like my kryptonite. So as an homage to granny I made this cake the other day but thanks to leftovers from another shoot I had a crazy amount of nectarines in the house and voilà!

spiced nectarine cake | The Secret Life of Bee

This cake is awesome because it really has three layers/textures. As you bake it upside down and then flip it you’ve got the nectarine layer which is super moist and buttery, the middle layer which is your perfect sponge like cake and then the base which has a sublime crunchy crust to it.

spiced nectarine cake | The Secret Life of Bee

My only warning to you is make this when you have people around to eat it with you. It’s dangerously addictive and ‘just one more sliver’ turned into cake annihilation. It goes as well with a glass of bubbles as it does with a pot of tea. The mother bear and I made sure we did plenty of taste testing and wine pairing!

Spiced Nectarine Cake 

Ingredients:

  • 60g butter, melted
  • 100g muscavado sugar
  • 1 tsp mixed spice
  • 4-5 nectarines
  • 315g all-purpose flour
  • 115g sugar
  • 100g muscavado sugar
  • 1 tsp bicarbonate of soda
  • pinch of sea salt
  • 1 tsp mixed spice
  • 60g butter, softened
  • 2 large free-range eggs
  • 250ml buttermilk
  • 1 tsp vanilla paste or extract

Method:

Preheat oven to 180˚C.

Brush the melted butter around all sides of a 20cm cake tin. Swirl the butter at the bottom of the pan into an even layer. Sprinkle with the muscavado sugar and mixed spice and set aside.

Slice the nectarines into wedges and arrange neatly over the spiced muscavado.

Combine the flour, sugar, muscavado sugar, bicarbonate of soda and salt in a bowl.

In a separate bowl whisk together the softened butter, eggs, buttermilk and vanilla. Add to the dry ingredients and mix until just combined.

Spoon the batter over the nectarines and gently flatten it out whilst trying to keep them in their arranged pattern.

Place in the oven and bake for 45-60 minutes until a tester comes out clean. Allow to cool slightly in the pan before turning out onto a cooling rack with a plate underneath for catching some syrupiness.

Serve with whipped cream or cinnamon ice cream and a drizzle of dulce de leche if you just wanna be naughty.

spiced nectarine cake | The Secret Life of Bee