Friday, August 17, 2018

Stone Fruit Tea Cake

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
60g egg
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.

4. Bake in a preheated oven @ 160C for 30mins.

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