Stone Fruit & Cream Vanilla Tea Cake
A wacky Eggless Stone Fruit & Cream Vanilla Tea Cake topped with a delicately flavoured cream, then loads of fresh apricots, plums and cherries.
Ingredients
Vanilla Almond Cake
- Dry Mix
- 3/4 cup all purpose flour
- 1/2 cup vanilla sugar {or plain}
- 1/2 tsp baking soda {meetha soda}
- 1/4 tsp salt
- Wet
- 1/2 tsp white vinegar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2,5 tbsp neutral oil
- 1/2 cup Water
Vanilla Almond Cherry Cream
- 400 g Amul Fresh cream, 20% fat
- 50 g boora/raw or powdered sugar
- 1 tsp agar agar
- 8-10 cherries {optional}
- 1/2 vanilla bean, scraped
- 1/4 tsp almond extract
To top
- Fresh seasonal fruit and mint to top
Instructions
Vanilla Almond Cake
- Preheat the oven to 180C. Line the sides and base of a 7" round tin with parchment paper.
- LiStir together all the dry ingredients in a large bowl.
- Add the vinegar, vanilla extract, almond extract and oil.
- Stir quickly to mix.
- Pour in the water and stir to mix to a smooth batter.
- Transfer to prepared tin and bake for approximately 25 minutes, until the tester comes out clean.
- Cool in tin for 10 minutes, then cool on rack
Vanilla Almond Cherry Cream
- Heat the cream, sugar, agar agar, cherries and vanilla bean in a heavy bottom saucepan, stirring constantly.
- Simmer for 5-7 minutes.
- Strain into a bowl, pushing through the cherries for colour.
- Stir in the almond extract.
Assemble
- Place the vanilla almond cake on a platter and place an adjustable dessert ring around it. I lined the dessert ring with an acetate collar.
- Pour in the vanilla almond cream.
- Leave to set for 6-8 hours/overnight.
- Gently remove the dessert ring/acetate collar.
- Top with cut stone fruit, sprigs of mint etc. and serve.