Stone Fruit Tea Cake
(recipe adapted from Table for 2)
1 Tbsp butter (for greasing pan)
150g Blue Jacket Cake Flour
½ tsp baking powder
80g fine sugar
80g Cowhead salted butter
1 Tbsp brown sugar
75g dried figs soaked overnight in 75mls orange juice
80g fresh cherries, pitted
80g fresh blueberries
1 orange zest
1. Whisk the flour & baking powder together in a bowl. In another mixing bowl, cream the sugar & butter together till light & fluffy. Add in egg, orange zest & juice (drained from the figs), whisk till combined.
2. Add the flour mixture in 2 shifts, mixing just until a soft dough is formed. Divide the dough into two & put into plastic bag, making one portion of dough slightly larger than the other & form them into flat discs. Put them in the freezer for 30mins.
3. Butter a tart pan. Take the slightly bigger portion of dough & press it down onto the bottom of the pan. Scatter the fruits over the dough. Break the second portion of dough into smaller size balls & scatter them over the fruits. Sprinkle brown sugar on top.