Ingredients

Method

For the giant churro cake:
• 160 g butter
• 2 T sugar
• 2 cups water
• 272 g cake flour
• 4 large free-range eggs
• oil, for frying
• cinnamon sugar, for sprinkling
• cream, beaten, for serving
For the poached nectarines:
• 6 almost-ripe nectarines
• 2 cups water
• 1 t vanilla extract
• 96 g sugar

Method

Ingredients

1. Combine the butter, sugar and water in a saucepan. Bring to the boil, then remove from the heat. 2 Add the flour and return to a high heat. Mix until the dough is smooth and comes away from the sides of the saucepan. Set aside to cool.

3. Mix in the eggs one by one, either by hand or using an electric beater, making sure they are fully incorporated between each addition.

4. Heat the oil in a large saucepan. Transfer the mixture into a piping bag with a large star nozzle. Carefully pipe the churro mixture into the medium-hot oil, guiding the mixture very gently using a spoon so that it makes a spiral. It doesn’t have to be perfect! Fry until golden brown. Drain on kitchen paper and sprinkle with cinnamon sugar as soon as it come out of the oil.

5. Repeat this process to make two large churro spirals. To serve, place one churro spiral onto a cake stand and pipe cream onto the top. Top with the second churro spiral and pipe on another layer of cream, topping with the poached nectarines.

6. To make the poached nectarines, score the bottoms of the nectarines. Place the water, vanilla and sugar into a saucepan with the nectarines and bring to a gentle simmer. Cook for about 6 minutes, or until the skin easily comes off the fruit. Be careful not to overcook the nectarines. Carefully peel the nectarines and reduce the syrup until thick. Drizzle over the poached nectarines before serving. WINE: Krone Night Nectar Rosé

Find more TASTE Christmas recipes here.

Photographs: Toby Murphy
Production and Recipes: Khanya Mzongwana
Food Assistant: Kate Ferreira