Author Notes
Inspired from the cookbook by Cory Schreiber and Julie Richardson called Rustic Fruit Desserts. Though this tea cake originally used only stone fruits, I added some blueberries and loved the beautiful contrast and flavor it provided. Since I love to use almond meal in my baked goods I chose to substitute some of the white flour with some almond meal. To bring out the almond flavor, I added some almond extract as well. After making the adjustments, I felt the final cake was a winner. Feel free to use just plums. You can serve it with a drizzle of almond flavored icing, a dollop of sweetened whipped cream, or even some vanilla ice cream. —Ellie36
Ingredients
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1 3/4 cups
all purpose flour
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1/2 cup
almond flour/meal
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1/4 teaspoon
salt
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1 teaspoon
baking powder
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1 cup
superfine sugar
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3/4 cup
unsalted butter, at room temperature
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3
eggs
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1 teaspoon
almond extract
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1 teaspoon
vanilla extract
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3
red plums, chopped
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3
apricots, chopped
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1/2 cup
fresh blueberries
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1 tablespoon
butter, for greasing pan
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1 tablespoon
raw sugar, optional
Directions
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Whisk the flour, baking powder, and salt together in a bowl and set aside.
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Cream the sugar and butter together on medium-high speed for 3 to 5 minutes or until light and fluffy. If you don't have superfine sugar, just blend your sugar in a blender for a few seconds...it should do the job.
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Add the eggs one at a time. Scrape down the sides of the bowl after each addition.
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Stir in the extracts.
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Add the flour mixture and fold it in just until smooth dough forms.
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Divide dough in 2 pieces, one piece a bit larger than the other.
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Place one dough on a piece of plastic wrap and add a second piece of plastic wrap on top.
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Flatten the dough into a 1-inch thick circle. Do the same with the second dough piece. Place in freezer and freeze for about 30 minutes.
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Preheat the oven to 375 degrees. Butter a shallow 10 inch round tart pan with removable bottom.
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Pat the larger piece of dough evenly onto the bottom of the prepared tart pan and up the sides.
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Spread most of the fruit over the dough, reserving about a handful.
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Break the remainder of the dough into tablespoon-sized pieces and add it on top the fruit.
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Sprinkle the reserved fruit over the dough. If desired, sprinkle 1 tablespoon of raw sugar evenly over the top of the cake.
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Bake for 30-40 minutes or until nicely golden brown and and a toothpick inserted in the middle comes out clean. Cover lightly with aluminum foil the last few minutes if the crust is over browning.
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Cool for half hour before serving.
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