Stone Fruit Tea Cake

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.