Name: Fig and Nectarine Galette With Raspberry Coulis
Total time: 30 min
Yield: Makes: 8–10-portion cake
Ingredients: 60 g / 2 oz demerara sugar; 175 g / 6 oz raspberries; 3–4 large nectarines, washed and sliced; 450 g / 1 lb fresh figs, washed and halved; 2 eggs; 175 g / 6 oz self-raising flour; ½ tsp vanilla essence; 120 g / 4 oz butter; 1 tbs icing sugar; 120 g / 4 oz caster sugar

Preparation info

Makes:
8–10
-portion cake

Difficulty
Easy
Ready in
30 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

Ripe summer fruits embedded in a hot cake with a cool coulis. Equally good made with halved apricots and blueberries.

Ingredients

120 g / 4 oz butter
120 g / 4

Method

Cream the butter with the sugar until light and fluffy. Mix in the eggs one at a time with the vanilla essence. Fold in the flour until well mixed. Spoon the mixture into the prepared tin and smooth level. Arrange the figs and the sliced nectarines in circles on the mixture. Sprinkle the demerara sugar over the top. Bake in the preheated oven until the cake is cooked and a wooden skewer comes o

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Fig and Nectarine Galette With Raspberry Coulis

Ingredients

Method

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