Summer Fruit Tea Cake with Almond Flavoring

Directions

1. Whisk the flour, baking powder, and salt together in a bowl and set aside.
2. 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.
3. Add the eggs one at a time. Scrape down the sides of the bowl after each addition.
4. Stir in the extracts.
5. Add the flour mixture and fold it in just until smooth dough forms.
6. Divide dough in 2 pieces, one piece a bit larger than the other.
7. Place one dough on a piece of plastic wrap and add a second piece of plastic wrap on top.
8. 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.
9. Preheat the oven to 375 degrees. Butter a shallow 10 inch round tart pan with removable bottom.
10. Pat the larger piece of dough evenly onto the bottom of the prepared tart pan and up the sides.
11. Spread most of the fruit over the dough, reserving about a handful.
12. Break the remainder of the dough into tablespoon-sized pieces and add it on top the fruit.
13. Sprinkle the reserved fruit over the dough. If desired, sprinkle 1 tablespoon of raw sugar evenly over the top of the cake.
14. 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.
15. Cool for half hour before serving.