This is a good way to use up not very ripe
fruit and soya residue from making soya bean milk.
1. Cut nectarine into segments. Melt a big spoonful
of butter in a frying pan, place nectarine segments in the pan and sear both
sides brown.
2. Arrange seared nectarine in a circular
form in the bottom of a baking tin.
3. With the butter left in the pan, add 4 heap
spoonfuls of brown sugar and 200gm of cream, cook until sugar melted. Pour on
top of nectarine in the baking tin.
4. Mix a portion of cold soya residue with
50 gm flour, a sachet of baking powder, 60gm sugar, 3 eggs to form a soft
dough. Pour on top of nectarine.
5. Bake at 170˚C till light brown and the
top of the cake feel dry when touched, around 45 minutes. Serve upside down on
a plate.
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