DulceVida™ Twilight Edition™ White Nectarine Cardamom Custard Cake

Serves 6-8

INGREDIENTS

Salad

4 large eggs, separated

¾ cup granulated sugar

½ cup salted butter, melted and cooled

1 teaspoon vanilla extract

1 teaspoon ground cardamom

½ cup all-purpose flour

½ cup almond flour

1 cup whole milk, lukewarm

2 DulceVida Twilight Edition white nectarines, halved, cored, and sliced ¼-inch thick

⅛ cup sliced or slivered almonds

DIRECTIONS

Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.

In a large bowl, whisk the four egg yolks and sugar until pale and creamy. Stir in the melted butter, vanilla extract, and ground cardamom until well combined. Gently fold in the all-purpose flour and almond flour until just combined. Whisk in the milk until the batter is smooth.

In a separate, clean bowl, beat the four egg whites to stiff peaks. Gently fold the egg whites into the batter; a few streaks of white are fine.

Pour the batter into the prepared pan. Arrange the nectarine slices evenly over the top and sprinkle with the almonds. Bake for 35–40 minutes, or until the cake is set and lightly golden.

Allow the cake to cool in the pan, then lift out using the parchment overhang. Slice and serve.