Wednesday, December 29, 2010

Stone Fruit Tea Cake

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I like the texture of the cake. Crispy from the crust, soft and moist from the filling! Thanks to Table for 2...or more for sharing this great recipe. Originally the cake is baked in 8” round pan. I used 9” pie mould instead. This make the cake looks more like a tart. However it still tastes good!

Since it is hard to get fresh berries here I replace with fruits that I can get. I used canned mandarin orange, dried dates, dried cranberries and fresh pineapple. I grind some of the pineapple as I like my cake filling to be little bit runny. This colourful cake sure will catch the eye of crowd especially serving during this joyful December month. Merry Christmas and Happy New Year everyone!

I’m submitting this to Aspiring Bakers #2: Christmas! (Dec 2010). Happy Baking!

I had make some changes to suite my taste.
Ingredients : yield 8” pie
(A) Filling
1 cup of fruits (I'm using canned mandarin orange,dates,cranberries and pineapples)
1 tbsp corn flour (will thicken the juice once baked)
2 tbsp light brown sugar (reserve 1 tbsp for sprinkle on top)

(B) Cake
80g margarine (butter)
30g sugar (sweetness from the filling is enough for me)
1 egg
3 tbsp milk
100g plain flour
50g cake flour
2 tbsp cornmeal (optional)
½ tsp baking powder
½ tsp salt

Methods:
(A) Filling
Cut the fruits into dice. Grind some of the pineapple into paste (optional). Mix all fruits with corn flour and 1 tbsp light brown sugar. Set aside.

(B) Cake
1. Add the egg with 3 tbsp milk. Slightly beat to mix and set aside.
2. Sift all the dry ingredients and salt together. Set aside.
3. Cream margarine, sugar until light and fluffy. Slowly add in egg mixture. (I add in very small amount at a time, finish about 8-9 batches. This is to prevent oil and egg separation)
4. Add in some of the dry ingredients. Finish in 3-4 batches. Once all incorporate, divide the batter into 2 portions. One for the base and the other for topping.



5. For the base, flatten by gently pressing the batter with hands in a greased pie mould. (I’m kind of lazy. Skip the step of dividing batter into 2 flat discs before transfer into baking pan). Keep the pie mould (with batter) and topping batter in fridge for 30 minutes.



6. Spread the filling or fruits over the base. Sprinkle the other 1 tbsp of brown sugar on top. Break the other portion of batter into tiny balls and scatter over the filling. (It seems not enough for 9” pie mould >o<)
7. Bake at 170C for 30 minutes.







9 comments:

  1. The 2nd time I made it, I also skipped the "disc" part. Haha, gotten lazy.
    The cake is not about berries, but stone fruits, like peaches, apricots, cherries, nectarines and plums. Since you are from Kuching, I think plums are available. Maybe next time, u can try with canned peaches, soaked dried apricots and fresh plums. Then at least it lives up to its name, "stone fruits".

    Glad to bump into your blog :)

    ReplyDelete
  2. Thanks for reminding me. I guess I have to call this as fruits cake :D Like East Malaysia, all the stone fruits are imported and is far more expensive than singapore. Next time will try bake with canned peaches. Again appreciate for your comment.

    ReplyDelete
  3. Vivian,
    I'm not from Singapore la.
    Plums got right?
    My friend who lives in Bintangor could get plums there. The only fresh stone fruit, she told me. Now Australian plums are available here, but they are more expensive that the US ones sold few months back.

    ReplyDelete
  4. Sorry for the mistake.
    Actually Bintangor is near Sibu. You need at least 4 or more hours drive from Kuching. Regarding the local plums I have no idea. As I can't see any in Kuching.

    ReplyDelete
  5. There aren't any local plums, all imported. But my friend could buy imported plums in Bintangor.
    But I thought if Bintangor has plums, so should Kuching, since there is a Cold Storage in Green Heights Mall. I read before even blackberries and raspberries are found in that branch.
    Can't be that there are no plums.

    ReplyDelete
  6. Here we can find imported plums, the price in not cheap.

    ReplyDelete
  7. Oh, here's it's RM10/kg for US ones, and RM12/kg or Australian ones.
    But then, you only need a few pieces, less than half kg for the cake.
    If you plan to mix with the canned peach, you can just use 2 plums. At least the colour will be much prettier. I assure you, you won't hate the pink colour the plums give to the cake

    ReplyDelete
  8. Here cost RM16+/kg! It seems I can buy some from West M'sia when I visit home for CNY celebration.

    ReplyDelete
  9. And buy fresh peaches too. But it's 4.59/pc here. Very pricey. Plums hardly reach RM1/piece.

    ReplyDelete

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