400ml tin coconut cream
½ cup milk, use regular or coconut
1 teaspoon vanilla extract
1 teaspoon ground ginger
½ cup caster sugar
finely grated zest 1 lemon
3 large eggs, size 7
4 large ripe nectarines
6 large croissants
½ cup ground almonds
1 tablespoon raw sugar
½ cup sliced almonds
icing sugar for dusting
Grease a 22cm fixed base cake tin* and fully line with baking paper, bringing it up and above the side of the tin so it will contain the custard
Preheat the oven to 150˚C fan bake.
Custard: Place all the custard ingredients, except the eggs, in a saucepan and bring to just below the boil, stirring to dissolve the sugar. Whisk the eggs in a large bowl the gradually whisk in the hot milk.
Halve each nectarine then cut each half into 6 wedges. Cut the pointy ends off each croissant and set aside for assembling. Cut the rest into 2cm thick slices. Cover the base of the tin with half of the sliced croissants, packing them tightly together.
Arrange half the nectarines over the top then scatter over half the ground almonds. Repeat to make another layer of croissant, nectarines and almonds.
Dip the pointy ends in the coconut custard, letting the excess drip back into the bowl and place on a large plate. Gradually pour the remaining custard over the cake, letting it seep down into the layers.
Arrange the pointy ends over the top and scatter over the sugar and sliced almonds.
Bake for about 60 minutes or until the custard is fully set in the centre of the cake. If the top is getting too brown, cover loosely with a piece of foil. Let the cake cool completely in the tin before removing. The cake can be made the day before serving. Dust with icing sugar to serve. Serves 8.
* If you don’t have a fixed base cake tin, line a springform tin with foil then with baking paper to prevent the custard leaking out. Sometimes I have had to bake this cake for 1 hour 20 minutes until it’s set in the centre – not sure why, but it can happen.