Easy Nectarine Icebox Cake
Servings: 8 servings
When the summer heat is at its peak, and the last thing you want is to turn on the oven, a refreshing and delicious nectarine icebox cake can be the perfect solution.
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Ingredients
Quick nectarine Jam:
- 640 g Nectarines about 4 medium-size
- 1 star anise
- 50 g sugar
Whipped cream:
- 360 g heavy cream
- 28 g powdered sugar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Assembling:
- 1 box Graham crackers you won't use all of them
For topping:
- 1 large Nectarine ripe but still firm, cut into 1/4 inch slices
Instructions
Prepare the quick nectarine jam: (can be prepared a few days before)
- Insert a small paring knife into the nectarine until the knife touch the stone and cut 360 degree around the stone. Remove the knive and twist the nectarine halves to pull them apart. Use the tip of the knife or your fingers to remove the stone. Cut into smaller chunks
- Place the nectarine chunks, sugar, and star anise in a small baking pan and let it roast in a preheated oven at 375 F (190 C) for conventional oven, 360 F (185 C) for convection oven, for 30 minutes or until they are bubbly and the juice is thick. It gets thicker as it cools down.
- You can also roast them in the air fryer at 350 F (165 C) for 18-20 minutes or until they are bubbly and the juice is thick. It gets thicker as it cools down.
- Let the jam cool down completely and keep it in the fridge
Prepare the whipped cream: (only when you are ready to assemble the cake)
- Keep the heavy cream and mixing bowl cold in the fridge. Use a handmixer to whip the heavy cream, powdered sugar, cornstarch, vanilla extract, and a small pinch of salt until the cream forms a firm peak.
- Fold in 1/2 of the nectarine jam using a rubber spatula. Then fold in the rest.
- The mixture should be light and creamy
Assembly:
- Use a 8 1/2 x 4 1/2 loaf pan. Line the pan with an oversized cling wrap, overhanging on all sides
- This is an upside-down icebox cake. So the bottom will be the top. Arrange the nectarine slices decoratively at the bottom of the pan
- Spread 1/3 of the whipped cream evenly on top of the nectarine slices using an offset spatula or rubber spatula.
- Lay the graham cracker pieces on top. Cut the cracker into sizes to fit snugly into the pan if needed
- Spread the second 1/3 of the whipped cream evenly, then another layer of graham crackers. Spread the rest of the whipped cream evenly.
- Finish off with the last layer of graham crackers. Use the overhanging cling wrap to cover the surface of the icebox cake.
- Put this inside the fridge and let it chill for at least 8 hours. This chilling time allows the graham crackers to soften and absorb the flavors of the cream and nectarines, resulting in a cake-like texture.
To serve:
- Unwrap the cling wrap. Put a serving plate on top and then quickly but carefully flip it over. Remove the loaf pan and gently peel off the cling wrap. Use a sharp knife to cut into serving sizes
