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Stone Fruit Tea Cake


The moment I saw this cake at  My Kitchen Snippets, I bookmarked it straightaway.  It's unique and definitely can't be bought over the counter.  I've been procrastinating far too long and finally got down to it recently.  But I substituted the stone fruits with strawberries, blueberries and kiwi.  None of these are fruits with a stone seed, but I throw caution to the winds and as long as the cake tastes good, it's all that matters as far as I'm concerned.



This is my choice of fruits - kiwi, strawberries and blueberries, washed and cut up.


Spread a layer of batter on the base of the springform pan, top with a layer of fruits. (If the fruits are sour, good idea to sprinkle some sugar at this juncture).
Dollop over with spoonfuls of batter to partly cover the layer of fruits.  Sprinkle on some demerara sugar.


Doesn't it resemble part of a world map?  I was indeed pleased that it turned out so pretty.





True to how it was described, the cake was moist, with a beautiful fruity flavour and a sugary crunchy top, stone fruits or no stone fruits.   I kept some left-overs in a covered container in the fridge and they did taste good, the next day, chilled!

Ingredients
  • 150 gm plain flour
  • 1/2  tsp baking powder
  • 1/2  tsp salt
  • 80 gm caster sugar   (I reduced from 100 gm)
  • 80 gm butter
  • 2 eggs
  • 1  Tbsp orange rind
  • 1  Tbsp brown sugar or more if the fruits are sour  ( I used demerara sugar)
  • 120 gm strawberries
  • 120 gm blueberries
  • 2 kiwi fruits
  • 1  tsp vanilla
Method
  1. Sift flour, baking powder and salt, set aside.
  2. Cream butter and sugar till light and creamy.  Add in eggs, stir in orange rind and vanilla.  The mixture is a bit watery.
  3. Add flour in 2 or 3 batches, mixing well with each addition.   
  4. Cut up the fruits.  Half the strawberries and cut the kiwi into quarters. 
  5. Spoon  more than half the batter onto the base of a lighty greased and floured 8 inch round springform pan.  Spread evenly.  Scatter the cut fruits over the batter and spoon the remaining batter, in blotches at random onto the fruits.  Sprinkle a generous amount of demerara sugar on top.
  6. Bake in a preaheated oven @ 160 - 180 deg C for 30 to 35 mins. till golden brown and firm.
  7. Cool for 30 mins. before serving.
Note :
  1. If the fruits are sour, sprinkle a layer of  brown/demerara sugar over the layer of fruits before topping up with the batter and more sugar on top.
  2. A choice of stone fruits can be - plums, apricots, nectarines or peaches.
  3. Canned fruits are not recommended.

Comments

  1. That is a very pretty cake indeed and I love baking this cake too...very moist and delicious with all the fruits in it..definitely a keeper:)

    ReplyDelete
  2. Cheah, After looking at your pretty cake with those fruits in it, I want to make this too! Looks so addictive :))

    ReplyDelete
  3. Great imitation of the real one....lol! I am sure it taste great. Well done !

    ReplyDelete
  4. Save the chilled one for me! It's absolutely lovely. I, too have been procrastinating on this one! Looks like I'll have to make time to make this after looking at yours!

    ReplyDelete
  5. Jeannie
    Yes, a keeper for sure, can experiment with other types of fruits as well.

    Anncoo
    Yes, this is indeed addictive, one for the road!

    Elin
    Is there a real one?? Oh, maybe use authentic stone fruits ... we can be innovative a bit and not stick to the norm!

    busygran
    You better hurry, blog it and you can admire your creation!

    ReplyDelete
  6. the cake look so lovely, sot and moist! sooo muthwatering! yummy! (:

    ReplyDelete
  7. Elin did the same way as u did too, no stone fruit in sight :)
    But then it's all up to personal preference in the end.
    Looks good to me, but maybe you'd like to change the name?

    ReplyDelete
  8. I book-marked this when I saw it my kitchen snippets but I still havent got down to doing it. So many goodies have taken precedence!

    ReplyDelete
  9. Wow...that slice of cake looks really pretty and tempting. I love with so much fruits in it. Give me all the excuse to eat lots :D

    ReplyDelete
  10. Thanks for the shout out Cheah. I too will used any type of fruits I have in hand to make this. Yea this cake taste so much better the next day :)

    ReplyDelete
  11. Gorgeous! Thank goodness, I tried Elin's one before.. but then, I don't mind trying it again ... and again.. lol...

    ReplyDelete
  12. Looks very nice, Cheah!! U r really geng!

    ReplyDelete
  13. The Sweetylicious
    Yes, it's delicious.

    Wendy
    Think, I'll just leave it as it is. To each his own!

    Penny
    Yes, yummy!

    Yummy Koh
    Maybe it's high time you get going, ha, ha!

    MaryMoh
    I'll save some for you!

    ICook4Fun
    You are most welcome. Yes can substitute with any type of suitable fruits.

    ReplyDelete
  14. This looks so fruity and yummy...! Great recipe and definitely a great alternative to chocolate cakes...!

    ReplyDelete
  15. Claire
    Thanks for kind encouragement. How was your trip?

    Cooking Gallery
    Yes, and it's not filling too.

    Jess
    Thank you. It is.

    ReplyDelete
  16. Perfecto! I love the texture so much. If I can find some of those imported fruits here, I'll definitely make one now. :o) Hope you're enjoying your evening.
    Goodnight & sweetdream
    Kristy

    ReplyDelete
  17. Give me a choice. I will take this than chocolate cake.

    ReplyDelete
  18. Kristy
    Hope you'll be able to get them soon. Look forward to seeing your post!

    Quay Po Cooks
    Ya, me too!

    ReplyDelete
  19. nice recipe....... looks great.... my mouth is watering........

    ReplyDelete

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