Stone Fruits Tea Cake 2

I bake stone fruits tea cake again. This time I really use stone fruits instead of tropical fruits. Well in my previous post, stone fruits tea cake actually should just name as fruits tea cake : ) Now I have the right size of 8” round pan and the right fruits for my stone fruits tea cake.



I’m using plum and canned peaches. Same as my previous post, I add 1 tablespoon of brown sugar onto the fruits. However the fruits filling turn out sour when came out from oven. But the sourness was reduced the next day. Just like Wendy,Table for 2...or more mentioned in her 2^nd attempt of baking stone fruits tea cake.

The cake turns out great however I prefer my 1^st version of fruits cake. Maybe I’m not fans of plums and peaches… :D

I’m submitting this to Aspiring Bakers #5: Fruity March (March 2011).

Source : Wendy, Stone fruits tea cake
I had made some changes to suite my taste.
Ingredients: yield 8” pie
(A) Filling
2 half peaches (canned)
1 plum
75g dried cranberries
1 tbsp flavour liqueur
2 tbsp water
* You can replace with 3 tbsp juices or water

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
1 egg (slightly beaten)

100g plain flour
50g cake flour
2 tbsp cornmeal (optional)
½ tsp baking powder
½ tsp salt
*sifted and set aside

Methods:
(A) Filling

Soak the dried cranberries in flavour liqueur and water for few hours. Cut the fruits into dice. Mix all fruits with corn flour and 1 tbsp light brown sugar just before use. 

(B) Cake

1. Cream margarine, sugar until light and fluffy. Slowly add in beaten egg. (I add in very small amount at a time, finish about 8-9 batches. This is to prevent oil and egg separation)

2. Add in some of the dry ingredients. Finish in 3-4 batches. Once all incorporate, divide the batter into 2 portions. One portion(slightly more) for the base and the other portion is for topping.

3. For the base, flatten by gently pressing the batter with hands in a greased baking pan. Keep the baking pan (with batter) and topping batter in fridge for 30 minutes.

4. Spread the filling or fruits over the base. Break the other portion of batter into tiny balls and scatter over the filling. Sprinkle the other 1 tbsp of brown sugar on top.

5. Bake at 180C for 30 minutes.