White Nectarines are so often sweeter than yellow! I remember eating very sweet yellow ones as a kid, however they just don’t seem to be what they used to be, unless from a beautiful ancient grandma tree!
I think the idea of white nectarine & coconut goes so perfectly together too! The light and white flesh and fresh taste of the nectarine goes so well with white summery coconut!
In my Kitch’n Thyme, I don’t use Organic Raw Sugar too often. I prefer to stick to the brown less refined sugars like coconut sugar or rapadura, however this time I wanted to keep the crumb nice and white, so I’ve opted for the raw sugar. I’ve significantly reduced the sugar since the first time I made it!
This cake is quite tall so you could afford to cut the cake into 16 pieces; I’ve even cut it smaller than that. But based on 16 pieces, that’s approximately 2.8 tsp of sugar per slice (not including the sugar content of the fruit). So not too bad, but definitely a treat! One to keep for a special occasion. We all are going to eat sugar at various times in life, I think the important thing is just to be mindful about it when we do eat something sweet, and not get in the trap of eating too much ‘hidden sugar’!
The flour mix is made up of rice, potato, & tapioca. Some people try to avoid the starches because of the low nutritional value, however as a gluten free option to wheat, which once again has a low nutrional value, the starches aren’t necessarily a totally bad option occasionally. Yes they are carbohydrates, but so is wheat, largely. They give a gluten free product a great texture, and make ‘gluten free’ a whole lot more enjoyable for some.
The icing is a really quick lemon coconut butter! It’s super speedy to make and is a better option to a traditional sugar lemon icing!
This cake would make the perfect treat for any birthday party or special occasion. Enjoy!
- 170g White or Brown Rice
- 115g Potato Starch
- 75g Tapioca Flour
- 15g Baking Powder
- 1 tsp Guar Gum
- 180g Organic Raw Sugar
- 250g Organic Butter
- 4 Organic Eggs
- 250ml Coconut Milk
- 40g Shredded Coconut
- 4 White Flesh Nectarines, each cut into 8 wedges
- 1 Tbsp Rice Flour
- Handful Toasted Coconut Chips, for decorating
- 2 Extra White Flesh Nectarines, for decorating
- Edible Flowers, for decorating (optional)
- 130g Coconut Butter
- 2 Tbsp Lemon Juice
- 50ml Maple Syrup
- 50ml Coconut Oil
- 50ml Water
- Preheat the oven to 180°C. Lightly grease and line a 9" (or 24cm) round cake tin and set aside.
- Place the rice into the Thermomix and mill 1 Min/Speed 9.
- Add the potato starch, tapioca, baking powder & guar gum and mix to combine 10 Sec/Speed 6. Set aside.
- Place the sugar into the Thermomix and mill 10 Sec/Speed 9. Set aside.
- Place the butter into the Thermomix and melt 2 Mins/50°/Speed 4.Set aside.
- Without rinsing the bowl, place the reserved sugar into the mixing bowl along with the eggs. Mix 20 Sec/Speed 5.
- Add half the flour mixture and the reserved butter and mix 5 Sec/Speed 5.
- Add the remaining flour and the coconut milk and mix 10 Sec/Speed 3.5.
- Add the shredded coconut and mix 5 Sec/Speed 4/Reverse.
- In a small bowl, toss the nectarines with the rice flour, before adding to the Thermomix mixing bowl. Gently stir through the batter with a spatula before pouring into the prepared tin.
- Bake for 60-70 minutes or until golden brown and a skewer comes out clean. Allow to cool on a wire rack for 20 minutes before transferring to a wire rack to cool completely. (I usually place a rack over the over the topside of the cake and turn it out upside down. This way you end up with a flat surface to finish and it looks much nicer when the icing goes on!)
- Place all the ingredients into the Thermomix mixing bowl and mix 5-10 Sec/Speed 3.5. Pour over the completely cooled cake and let it run over the sides a little. Top with the toasted coconut chips, the fresh nectarine slices and the edible flowers and serve.
- *Tossing the nectarine with a Tbsp of flour will stop the fruit from sinking to the bottom of the cake!
- *I usually place a rack over the over the topside of the cake and turn it out upside down. This way you end up with a flat surface to finish and it looks much nicer when the icing goes on!
- *Make my Coconut Butter here!
- * I suggest pouring the icing over the cake quite close to serving. The moisture in the icing tends to soak into the cake if left too long.