When I saw this beautiful cake from Gertrude's blog I knew I had to make it one day. When I was in Jusco last Monday , I saw there were lots of fresh strawberries and blueberries selling for RM9.90 per tub, I straight away bought a tub each. Claire and her kids and my Piggy Cuz...they will be my tasters...yup they are the blessed ones * wink ( hopefully they won't blame me for making them grow sideways ) Sure enough, the cake turned out exactly how it was described by Gertrude. It was addictive and none had enough....it was good and I got a call from Piggy Cuz, telling me that one of her aunt tasted it and said it was good....that phone call made me happy. See, when you share something good and in return I get back some happiness money cannot buy. It is always a joy to share what is good and I want to sincerely thank Gertrude for her generous sharing :) Love you Gert and I look forward to more sharing from you so that I can feed my Piggies with cakes that can't be bought over the counters :)))
I used only fresh mango, strawberries and blueberries with a little more than required lemon zest. I heart lemon zest in cakes coz it is so refreshing and the natural fragrance of lemon exuding out as it is being baked in the oven....lovely fragrant and true to what she said , it is a between a tart and a cake. Very addictive, moist inside and crispy on the outside top....needless to say the wonderful bite of fresh fruits...mmmMmm my famous word ' HEAVENLY' :) People asked why it is called stone fruit cake....because it uses stone fruits :)
beautiful colors that creates beautiful fruitty taste to the cake
this combination of colors make me happy...yumm yummm
one for me and Piggy Cuz and one for Claire and her kids :)
the last touch with the second load of dough , placed on
top of the fruits
the finish product.....after taking it out of the tart pan
the inside is moist and delicious , with a slight crunch on the top
when eaten hot :)
Stone Fruit Tea Cake - taken from Gertrude's blog
( Printable Recipe )
1 tbsp butter (for greasing pan)
150gm all purpose flour
1/2 tsp baking powder
1/2 tsp salt
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.
* * *