Wednesday, July 7, 2010

Stone-Fruit Tea Cake

Satu perkara yg sy suka mengenai summer ialah variety of summer fruits yg byk dan murah2. Kalau dulu di Malaysia harus la membayar harga yg tinggi kalau nak makan fresh aprikot. Tapi kat sini 1kg aprikot baru berharga 1€. So mmg puas la makan buah2an summer ini. Yg paling sy gemari adalah ceri.

Then sy ternampak resepi Stoned-Fruit Tea cake kat blog My Kitchen Snippet. Stoned Fruit merujuk kpd buah2an yg mempunyai biji keras didalamnya. Dan since boleh dipelbagaikan jenis buah2an yg digunakan utk kek ini, dan sy ada ceri, aprikot dan nektarin dlm stok, maka sy guna buah2an ni utk kek ini.

Nektarin, aprikot dan ceri

Utk resepi, cut & paste dr My Kitchen Snippet tapi sy tukar sedikit mengikut kesesuaian:

1 tbsp butter (for greasing pan)
150gm all purpose flour
1/2 tsp baking powder
1/2 tsp salt
100gm sugar
80gm butter
1 + 1/2 eggs (I used 2 eggs)
1 tbsp orange zest
1 tsp vanilla
1 tbsp brown sugar
3 fresh apricots - removed the stones and cut small
2 fresh nektarine - removed the stones and cut small
1 cup cherries - halve and removed stones

Buah2an dipotong kecil

1. Whisk the flour, baking powder, and salt together in a bowl. With a mixer, cream the sugar and butter together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the orange zest and vanilla.

2. Add the flour in 2 or three shifts, mixing just until a smooth dough forms. It will be pretty soft still. Dollop it out onto two pieces of plastic wrap, making one mound of dough slightly larger than the other. Wrap the dough blobs in the plastic and form them into flat discs. Place on a baking sheet and stick them in the freezer for 30 minutes.

3. Preheat the oven to 350 degree F. Butter a shallow, 8-inch baking dish or tart pan. Take the slightly bigger parcel of dough and press it down onto the bottom of the pan. Scatter the fruit over the dough. Break the second disc of dough into tsp size balls and scatter them over the fruit.

4. Bake for 30 to 40 minutes or until lightly golden and firm. Cool for 30 minutes before serving.

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