BAKING,  CAKES,  DESSERTS,  TEA CAKES

Stone Fruit Tea Cake … perfect inspiration for summer!

2011/05/29 / 64 Comments

“No self-respecting mother would run out of intimidations on the eve of a major holiday.”
Erma Brombeck

Stone Fruit Tea Cake A Stone Fruit Tea Cake must be one of the best ways to use stone fruit in a cake this summer. Light enough to be a snack to satiate that grumbling in the tummy, yet indulgent enough to offer a light summer dessert if served with whipped cream or ice cream! As I write this post, I am desperately trying to get organised as we are due to leave for a vacation to Hong Kong and Sydney tomorrow … and nothing seems to be moving!Stone Fruit Tea Cake 6Ever since summer and stone fruit arrived, I’ve been looking out for options to use them differently. The Google gods are ready to oblige, and enter the magic words and soon I was led to Rima’s beautiful blog.  Her Stone Fruit Tea Cake caught my eye instantly. It was P R E T T Y, and looked like such an elegant tea cake.Stone Fruit Tea CakeBack home my stash of stone fruit nudged me to get going. I seriously needed inspiration to begin as the day was dark and dreary, rainy gray, so no fun taking pictures outdoors! I got onto Twitter after absolute ages and boy was I glad to be back! No lack of inspiration there … a great bunch of folk, and a racing time-line sucked me into another world. Then came the nudge to move it …Stone Fruit Tea Cake

dazzler2980: @vindee the mood to photograph doesnt always run parallel to the the weather.. SO you should just go for it.

Stone Fruit Tea CakeBefore I knew it, I was out with the camera and clicking. Thanks for the dazzling nudge Anita @ dazzler2980… The cake was baked soon after; was an absolute joy to make. The vibrant colours, the expectancy of a new bake, the uneventful release from the pan {very important happiness factor} all made it so worthwhile! I played around with the original recipe a little {which is now more the norm with me} to up the healthy factor some!Stone Fruit Tea Cake It was healthy enough with all the fruit in there, but I put in some almond meal as I love the added texture and flavour it lends to bakes. It does make the cake crumb a little heavier as against using only plain flour, yet the end result is certainly delicious; well worth the healthy addition. Stone Fruit Tea CakeAs was the Gateau Aux Pommes {apple cake} I recently posted, this tea cake is another good example of a snack cake as well as dessert. Fruit bakes pair well with ice cream and low fat cream {my first preference}, and this cake is no exception. Go on, indulge!! We particularly liked the density and body the almond meal gave the cake, and the fruit were wonderful in here!Stone Fruit Tea Cake This is a great cake for tea, served warm, but also nice to make ahead and chill. The dieting diva was back from Dubai and literally hacking LARGE slices off, devouring every crumb with pleasure! The cake kept well in the fridge for 3-4 days {covered}. I love this season … and have done a roasted plum and apricot quark panna cotta too, which hopefully will see the light of day {blog-day} sometime!Stone Fruit Tea CakeThe kids came back refreshed after a good holiday {away from the Mum}, and were spoilt silly by their cousin and her hub in Dubai. They are now back in the clutches of the ‘wicked mother‘ as we embark on phase 2 of the summer vacations headed Down Under {and HKG}. I am already TIRED, and the intimidations on the quote above are running fast & thick!

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Summary: A Stone Fruit Tea Cake must be one of the best ways to use stone fruit in a cake this summer. Light enough to be a snack to satiate that grumbling in the tummy, yet indulgent enough to offer a light summer dessert if served with whipped cream or ice cream!

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • 1 tbsp butter (for greasing pan)
  • 1/2 cup almond meal {I ground whole almonds}
  • 1 cup plain flour
  • 1 tsp baking powder
  • Pinch of salt
  • 110gms unsalted butter, room temperature
  • 125gm sugar powdered with 1/2 vanilla bean, sifted
  • 2 eggs
  • 1 sachet vanilla sugar for sprinkling over
  • 5 apricots, 5 plums, 3 peaches, 1 cup of cherries {or any combination of stone fruit you like}

Method:

  1. Preheat the oven to 170C. Grease a round 9″ tart tin with the tbsp of butter.
  2. Run the almond meal, flour, baking powder and salt briefly in a blender to mix
  3. Cream the butter and sugar for 3-4 minutes until light. Add the eggs and beat again.
  4. On low speed, add the flour mix in 3 goes and blend until just mixed. The dough will be soft. You can divide this into 2 and chill one half. Push the other half to line the base of your tart pan/ baking tin
  5. Pit and chop the stone fruit, and scatter evenly over the base lined with dough. Sprinkle generously with sugar if your fruit are sour.
  6. Dollop and roughly spread the remaining dough over the top, spreading roughly with an offset spatula. The dough will even out while baking, leaving pretty gaps for the fruit to peep out. Sprinkle over with vanilla sugar.
  7. Bake at 170C for about 30 minutes. The top will feel firm and set. Allow to cool for at least 30 minutes before removing from pan.

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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