Friday, July 9, 2010
I made this again, Yes I did!!!
I said I will try this again with the original crust recipe and yes I did.
I said I'll use fresh apricots and peaches if I see them, and yes I did
Did I prefer this over the orange crust? Oh yes I did, and I still do.
The first cake never lasted more than 1 day, all clean up. But then, for this, I made this slightly bigger and it took me and my mom and some others 2 days to finish it. It was better the next day, cos the moisture from the fruits penetrated the cake and it was so lovely.
Oh by the way, my peaches are darn sour too, besides my super sour apricots.... so instead of sprinkling the sugar on the crust, I sprinkled a generous amount of sugar on the fruits, before I toppped with the dollops of batter, and skipped the sugar for the crust. It was still slightly sourish after it came out from the oven. And weirdly, the sourness were greatly reduced the next day. The cake was sweet and flavourful. Hahaha!!! I don't know why!
1 Tbsp butter (for greasing pan), or just like the pan with paper and skip the butter
200gm all purpose flour
2/3 tsp baking powder
2/3 tsp salt
130gm sugar (pulverized with seeds from 1 vanilla bean)
Extra sugar for sprinkling.
3 peaches, 4 apricots and 1 black plum, or any other stone fruit that you like, cherries, nectarines or fresh prunes
1. Preheat the oven to 160/180C. Prepare a 7X12 baking tray, buttered or lined with paper, or just use a 9 inch round or square pan.
2. 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.
3.. Add the flour in 2 or three shifts, mixing just until a smooth dough forms. It will be pretty soft still.
Divide dough into 2 portions, one slightly larger than the other. Dollop the larger portion of batter onto prepared pan. Use a spoon to press down the dollops and spread it around.
4. Cut fruits into small pieces. Scatter the fruit over the dough. Generously sprinkle with sugar if they are sour. Dollop small balls of dough over the fruit. It will look charming no matter how even the blobs are, so don't worry too much about getting them perfect.
5. Bake for 30 to 40 minutes (I baked for 35), or until lightly golden and firm. Cool for 30 minutes before serving.
By the way if you want to know how much this cake cost me, almost RM30 and it's a week's lunch.
I'll be watching out for late season stone fruits as these early season ones are just so sour. My 2nd elder brother once worked for a summer(for fun) in a fruit orchard in New Zealand, and he told me about late season fruits, and all the best ones were not sold, but they all went into the tummies of all the fruit pickers. He was a proud "I'm a cherry picker" fella, with t shirts as his proof.
This time, it definately had a more rustic look... Simply looked homemade :)
Made and photographed in Kampar