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210 g white flour
1 tsp baking soda
1⁄2 tsp baking powder
1⁄2 tsp cinnamon
Pinch of salt
150 g demerara sugar
100 g olive oil
120 g apple puree
1 cup apple juice
2 nectarines, sliced
1 can coconut cream
3⁄4 cup powdered sugar
1⁄2 tsp vanilla extract
4-5 tbsp maple syrup, for drizzle
2-3 cookie crumbs (optional)
Preheat oven to 375°F.
Mix flour, baking soda, baking powder, cinnamon and salt together in a bowl.
In a separate bowl, whisk sugar, olive oil, apple puree and apple juice with a manual mixer until smooth.
Add the flour at once and stir into the mixture.
Add the cut nectarines to the batter and mix well.
Grease and flour 3 small molds 12 cm in diameter or 2 medium in diameter, 15-18 cm.
Divide the batter in the 3 molds and bake for 30-35 minutes, until a toothpick entering the middle of the cake comes out dry.
Chill the coconut cream in the refrigerator overnight.
When ready to make the cream, put the mixer bowl in the freezer for 10 minutes.
Into the mixer bowl, put the hard part of the coconut cream with very little of the liquid under it.
Beat for 20 seconds until creamy. Then add vanilla and powdered sugar and mix until creamy and smooth.
Divide the cream between the layers of the cake. Decorate the cake with fresh fruit and drizzle with maple syrup.