Friday, June 25, 2010

Stone Fruit Tea Cake

When I saw this cake at Wendy’s blog it strikes my interest right away. I thought it look like a pie or a tart but was a cake. I think it was a cross between both of them. Since summer is here we are able to find all kinds of seasonal fruits like berries, peaches, nectarines, plump, apricots etc. I like using it in my dessert. For this cake I used cherries, fresh apricots and blueberries since I have it in my fridge.

Wendy sticks the dough into the freezer for half an hour but the lazy me decided not to do that. I just spread the sticky dough evenly onto the baking pan right away. After tossing the fruits in, I dropped the rest of the dough on top with a spoon. When the cake was in the oven I only realized that I forgot about the brown sugar. I think Wendy sprinkle the brown sugar on top of the cake.
The cake turns out really nice with moist cakey layer at the bottom, luscious tangy sweet taste of the fresh fruits and crunchy on the top. Carlos ate two slices of it while watching the football game between Argentina and Greece. Argentina won 2-0. Yeah!!!

Here is the recipe adapted from Wendy’s at Table for 2 . Thanks Wendy for sharing this great recipe.


1 tbsp butter (for greasing pan)
150gm all purpose flour
1/2 tsp baking powder
1/2 tsp salt
100gm sugar
80gm butter
1 + 1/2 eggs (I used 2 eggs)
1 tbsp orange zest
1 tsp vanilla
1 tbsp brown sugar
4 fresh apricots - removed the stones and cut small
1 cup blueberries
1 cup cherries - halve and removed stones

1. Whisk the flour, baking powder, and salt together in a bowl. With a mixer, cream the sugar and butter together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the orange zest and vanilla.
2. Add the flour in 2 or three shifts, mixing just until a smooth dough forms. It will be pretty soft still. Dollop it out onto two pieces of plastic wrap, making one mound of dough slightly larger than the other. Wrap the dough blobs in the plastic and form them into flat discs. Place on a baking sheet and stick them in the freezer for 30 minutes. While waiting, prepare and cut your fruits.
3. Preheat the oven to 350 degree F. Butter a shallow, 8-inch baking dish or tart pan. Take the slightly bigger parcel of dough and press it down onto the bottom of the pan. Scatter the fruit over the dough. Break the second disc of dough into tsp size balls and scatter them over the fruit.
4. Bake for 30 to 40 minutes or until lightly golden and firm. Cool for 30 minutes before serving.

Note: You can used any type of fresh fruits you like for this cake.


Bakericious said...

Looks moist and yummy esp with so many fruits!

vanillasugarblog said...

i love a good cake w/ fruit. cherries, the black ones i bet would be good with this

Jeannie said...

Wow! very pretty cake, not to mention healthy with all those fresh fruits added.

Elin Chia said...

Gert..thanks for sharing this tea cake recipe. I will love the texture of the cake just looking at your photos...not too heavy with all the fresh fruits :) Will try this out as soon as I get some fresh fruits :)

'lau nuah' already ...and hungry :p

Unknown said...

absolutely gorgeous cake

Anh said...

The cake looks incredible!

Lisa Ho said...


ann low said...

WOW..looks so fabulous.This is irresistible!

tigerfish said...

Looks like a good Christmas cake :)

Honey Bee Sweets said...

Almost looks like chicken and dumplings but in a fruit version! So delicious it so good with some cold vanilla ice cream. :)

My Little Space said...

Ya, I might as well did the same thing! Haha.. Just place in everything once the dough is ready. There's no difference after all, isn't it! The texture still looks the same but the dough is much easier to handle after chilled. Hope you're going to have a terrific weekend.
Cheers, Kristy

Deeba PAB said...

What a great looking cake! WOW!!

Noob Cook said...

love the generous fruits you used ... colourful and pretty :)

Yummy Bakes said...

wow ... nice cake!

Sonia ~ Nasi Lemak Lover said...

very costly to prepare this cake here with all the imported fruits, maybe i would try out with mango instead. Thanks for sharing.

WendyinKK said...

Actually hoh, for my 2nd time baking this cake, I didn't freeze it too. I just spread 60% of it carefully on the pan and top with fruits and topped with dollop of batter later. But I sprinkled the sugar onto the fruits itself cos my fresh apricots were really darn darn sour, even when they look rosy outside. If they were sweet, I'd actually skip the sugar.

I loved it better the 2nd time around when I used vanilla instead of orange zest:)

Angie's Recipes said...

Your stone fruit cake has a football print look. :-)

Soma said...

This looks stunning!! Bookmarked.

Sayantani Mahapatra Mudi said...

Hi I have been following you for quite sometime and many a times drooled at your spicy noodle and rice dishes. you are a master chef when it comes to oriental cuisine.I recently have made and posted your Mee Goreng.

this cake looks awesome. love cakes that comes with fruits and this one is a keeper. bookmarked.

Cheah said...

Gosh, this is so pretty! Will KIV this recipe, just wondering what fresh fruits to put in.

Shirley @ Kokken69 said...

Yes, I saw this at Wendy's blog. Yours looks really good. Very neat and presentable and I am sure they taste just as good as it looks!

Juliana said...

Wow, nice cake...although never heard of stone cake, it sure looks delicious with all the fruit in it :-) Great pictures as well!

Zurin said...

that IS beautiful!

ICook4Fun said...

Jess, this cake taste eve better the next day.

Dawn, any fruits will be good for this cake.

Jeannie, thanks you.

Elin, I am sure you will like this cake especially with all the fresh fruits.

Jennifurla, thanks.

Anh, thank you.

Ho Ho Ho, terima kasih :)

Anncoo, thank you.

Tigerfish, yes pretty colorful.

ICook4Fun said...

Bee bee, yes especially the dollop of pastry on top :)

Kristy, yes much easier and you don't have to wait for the pastry to harden up. You have to spread it with a spoon.

Deeba, thank you.

Noobcook, thank you.

Yummy Koh, thanks.

Sonia, you can use any type of fruits. Don't have to be important kind.

Wendy, ha ha yea easier just to spread it in the pan. You know I am kind of impatience. Yea the apricots were pretty sour.

Angie, yea you are right. Now I only notice it :)

ICook4Fun said...

Soma, hope you like this cake.

Sayantani, thanks you for your kind words and for trying out the noodles. I am by no mean a master but this is what we eat back in our country. So I have to learn to cook it as this kind of food is not easily available here :)

Cheah, you can put mango, apple, strawberry etc on top.

Juliana, thank you.

Zurin, thanks.

Sarah said...

What a beautiful cake. Perfect for a weekend treat. I shall be making it soon. Thanks for sharing.

Julie said...

That's just lovely...looks delicious!

Neny said...

hai..i´ve tried this one and it was nice..thanks for sharing!