French Apple Cake

Cake is fresh and warm as I’m writing this, again with the phone.
I’m excited to share this recipe with you all.

During MCO, I prepare tea time daily, because we have early lunch. And whatever that’s left from tea, the kids will eat as supper. They are growing up now and they eat a lot :-)
My kids don’t eat the same cakes. And this cake pleases my eldest, but my Second kid won’t touch it.
So, I will bake things they like on rotation. Very few of my bakes pleases every kid in the house. They just don’t have the same taste buds.

Paradise Pear Pecan Cake

Paradise Pear is a type of pear that is small in size. So small I can pop the whole thing into my mouth in a go. The ones we get here are imported from Australia and are usually available from January to March, depending on your luck. These paradise pears aren't cheap and they cost almost RM1 each, and are sold by weight. I got my pears from Aeon and once, from the local night market.

It's because of the timing... that I tend to keep these pears until they almost rot. I am just too busy around Chinese New Year.

I made this cake 3 times and I finally got this posted.

Rustic Apple Cake

Lydia walloped half of this cake by herself. A 5-year old eating half an 8 inch cake!!!! Not in 1 sitting, but 2. One quarter during tea, another quarter for supper! GAWD! But she didn’t eat dinner. But still….. I allowed her, because.. it’s a not a sinful cake. I made this cake 2 years ago, and now she's 7.

Anne, she really loved this cake. Really did.

Cranberry Upside Down Cake

I'm lazy...... bought my cranberries for around 2 years, kept frozen. Yes, you read it right, 2 years.
Finally, I baked this cake.

And being absent minded, I didn't notice most recipes calls for the cake to stay in pan for 30 minutes before overturning. Instead I treated it like pineapple upside down cake that needs to be inverted right away after removing from the oven.......

Blood Orange Almond Cake - Orange Week #2

Alan gave me some Moro blood oranges some time ago.

Lately in current years, we do get blood oranges here, but mostly of the Cara-cara variety. Moro is hard to get unless you go to Indulgence,Ipoh where they sell it for RM6/100gm. It's a cut throat price.

I decided to turn some of  them into a visually appealing bake to make full use of the vibrant colour that is sooooooo pretty.

Many Splendored Quick Bread - Zucchini Courgettes #3

I was curious about having so much veggie in the quickbread, or some of you might find it as cake. My tongue is confused just as well, haha. Quick breads are bakes that are basically prepared using the quick method, just stir the wet and dry ingredients together, like making muffins.

I was hoping my kids will eat it, but nope!

Mulberry Apple Loaf - Berry #3

Midway...... They look different with every slice, I love it

The recipe from BBC Good Food looked so nice, and been bookmarking this recipe for more than 2 years. So much so that I have lost the link as I have formatted my PC quite a few times, but I still remember this recipe existed on BBC, so a quick google won't take much time to retrieve.

Blackberries are not cheap here, one box can cost me a few lunch's worth of $$. Mulberry is the only berry that we can grow in our constant over 30-38C day time temperature. And nowadays it's easily available in the gardens of many households. Constant pruning will yield more fruits.

Rhubarb Custard Tea Cake - Rhubarb #3

I baked this cake twice. the first time, my custard sank and batter rose to the  top, creating a very funny looking cake that sunk.

The second time, I chilled the custard filling as a whole piece so that I can apply equal pressure to the base batter. The result was way better.

Rhubarb Cream Cake - Rhubarb #1

I have been waiting for years that one day I will have enough for a week's posting. LOL.

Rhubarb is sooo expensive here that just 3 pcs of foot long stalks costs me around RM10.
I'm blessed to have an aunt who will now bring back rhubarb for me from Australia, and she just planted some few months back, gleefully telling me she'll harvest them before flying back each time, if there are. So most probably, I'll have more rhubarb recipes in my blog.

Easy Pear Cake - Pear #3

  This cake is simple to make and delicious to eat. No fancy arrangement and all the pears are dumped into the batter. Generous and every bite is deemed to have some pear. You won’t feel the textural difference as the pears were soft after baking and yum yum.. delish! The cake is basically sweetened with pears and not sugar. I used only 50gm of sugar here and way lot more of pears.

Kumquat Almond Tea Cakes - Kumquat # 3

The moment I ate the first piece, regret hit me hard!

This cake is so delicious that I really regretted making half portion. I made half because I was lazy to butter too many tins. Hahahaha. I know I could’ve just lined it to save work, but I also wanted them to look pretty, hence, I made them bare on tins to show off all the pretty scalloped edges. This is a blogger's issue. Next time around, when I don’t need to blog about these, I’ll make them in lined tins, hahah!

Plum Oatmeal Madeira Cake - Stone Fruits # 3

A cake that I can pass around making people think it's healthy. LOL. I just said, this cake has oats in it and they replied, "It's healthy, yumz" LOL.

So, if you want to make yourself 'feel' better when devouring a cake, try this out. LOL. Reasons, whether valid or not, just eat.

One regret with this cake. I shouldn't have used fortuna plums, instead go for black plums. Black plums when baked are very very pretty. It stains the cake pink, bright pink instead of being pale pink. I'll never bake with fortuna plums again.

Red Berries Tray Bake with Cheesecake Ripple - Berry Week #2

I am a girl and I love pink. Well, maybe a woman now, hehe.

Well, girls seem to be born with this liking for pink. My girls love pink. I never teach them to like pink.

I am not pink crazy that I love my car or room to be pink, dressed in pink from top to toe, pink lipstick and eyeshadow, but when cakes or desserts come in pink, I am totally swooned. Absolutely swooned!!! So, when I saw this cake on Technicolor Kitchen, I just can’t say no to it, and I have half a block of cream cheese left from my Pomegranate Cream Cheese Orange Salad. And I also have strawberries left over from the “tomato sauce” for the Pizza Cake. And I just bought some raspberries too.

Not that I don’t love plums that I don’t want to use them like Patricia did. Red plums are in season now, and I just saw them at RM12/kg. Not too expensive, cheaper compared to using rasps and strawberries. But since I already have those ingredients in hand, so just use them, rather than go and buy 4 plums for this. Plums when baked are very pretty. They have this wonderful pinkish hue from their skin. It doesn’t look as pretty when the fruit is raw, but when baked, the colour is super pretty. You can see how pretty it is in my plum and nectarine cobbler.

At first I wanted to use some blueberries too, but then I don’t want to spoil the “pinkness” in this cake. Feel free to use blueberries or even fresh peaches (Australian peaches in season now!!!!).
Basically, any soft fruit will work with this cake. Substitute with whatever you have on hand. But don't forget to change the name to fit the cake. A cake with blueberries can't be called red berries tray bake, or a cake with peach can't be called a berry cake too, as peaches are stone fruits, a category in its own.
I also changed the method for the cake. I used creaming method, just to reduce slightly the amount of baking powder used. I didn’t reduce the sugar content as my fruits are rather tart. If your fruits are really, really sweet, then reduce the sugar, as the sourness of the fruits seems to intensify after baking.

Red Berries Tray Bake with Cheesecake Ripple
Sources:

As seen on Technicolor Kitchen

Original recipe from : Waitrose

Cream cheese mixture

125gm cream cheese

2 Tbsp sugar

1 tsp vanilla extract

Cake batter

120gm butter

120gm soft brown sugar

2 eggs

½ tsp vanilla extract

140gm all purpose flour

1/ 2 tsp baking powder

200gm raspberries and strawberries

1. Rinse fruits and set aside to air dry.

2. Fully line a 8 inch shallow square pan with overlapping baking paper.

3. Preheat oven to 160(fan)/180C.

4. Sift flour with baking powder, set aside.

5. Beat cream cheese, vanilla and sugar until creamy, put into a plastic bag.

6. Cut the strawberries and tear raspberries into halves.
7. Cream butter and brown sugar until light and fluffy.
8. Add in eggs one by one, beating well after each addition. Beat in vanilla extract.
9. Put in half of sifted flour and beat until combined and beat in the balance of flour.
10. Put 40% of the batter into the lined pan, spread it around.
11. Snip a corner (abt 8mm) off the plastic bag with cream cheese in it. Squirt ½ the cream cheese all over the spread out batter.
12. Arrange half the fruits over the batter. Gently press them in.
13. Dollop remaining batter over fruits, press and spread the batter over the fruit.
14. Squirt the balance of cream cheese over cake and arrange the balance of fruits. Gently press the fruits in.
15. Bake for 35 minutes or until skewer comes out clean.

Verdict:
Very soft and moist!!! The cream cheese ripple added a special dimension to the taste of the cake. Creamy and dense compared to the soft moist cake. Yummylicious! As predicted, the berries turned tarter after being baked. The strawberries were still fine, but the rasps are…. Hahaha, squince a bit when you eat. But then, the next day, the tartness mellowed and was longer as sharp. Same thing happened to my Stone Fruit Tea Cake 2. It only tasted fragrant and sweet the next day. So, if you ever find the cake to be too sour for your tastebud, keep it for one day, it’ll be much better.

Do not keep it at room temperature for more than 24 hours. It contains cream cheese and you better chill it to prevent it from turning bitter and bad. Warm it in the microwave for 10-20 seconds, and the cake is very nice when eaten warm.

I am submitting this to Aspiring Bakers March 2011 Fruity March

Apple Crumble Cake

This cake, was made with an apple (yes, just one large Granny Smith) that has spent 3 months in my fridge, hahahah!! FYI, it wasn't wrinkly, but still smooth skined.
I just threw in whatever I wanted to make this cake. And it was really good.

Just one thing, the crumble was too little, but luckily I didn't make too much as it was sweet.
Feel free to add more flour and butter to the crumble mixture to bulk up.

The crumble softens the next day, so this cake is best eaten fresh from the oven when the crumble is still crispy.

Apple Crumble Cake
Recipe source: Wendyywy

80gm butter
80gm sugar
½ vanilla pod, seeds scraped
2 eggs
3 Tbsp grated green apple
150gm all purpose flour sifted with ½ tsp baking powder and 1/8 tsp baking soda
100gm diced green apple (abt 1cm big)

1. Preheat oven to 160/180C. Line a 8 inch square pan.
2. Cream butter, sugar and vanilla until light and pale.
3. Put in one egg, and beat until it is well emulsified (it’ll look like buttercream), scrape the sides , then add the 2nd egg and beat for another 30 seconds.
4. Put in grated apples and beat for 5 seconds.
5. Put in half the sifted flour and beat for 10 seconds, scrape the sides and put the the balance of flour and beat until well mixed and smooth.
6. With the mixer off, with a spatula, fold in diced apples.
7. Spread the batter onto pan and level it.
8. Sprinkle crumble topping on top and bake for 30 minutes until surface of cake is golden brown.

Crumble topping (Make more if you find mine to be sparse, of which is yes, but it’s just nice for me)
2 Tbsp brown sugar
3 Tbsp all purpose flour
15gm butter
And a bit of vanilla seeds from above (or substitute with ¼ tsp cinnamon powder)
Rub everything together until it resembles crumbs

Apple Banana Coffee Cake with Chocolate Chip Streusel

 

The original recipe seemed huge, so I halved it. And I saw another blogger, Kristy using apple in this, so I followed suit, to add an apple to the batter. This recipe has been made by a lot of bloggers, just by googling you can find loads of them, but google without the apple word to find try-outs with the original recipe.

Coffee cakes are cakes that are meant to be eaten with a cup of coffee, due to the sweetness, and they usually comes with streusel topping. So, don't be looking through my recipe searching for the coffee ingredient. No, it is non existent.

Very nice cake, the streusel’s great. Get a cup of coffee with this , yea!!

Apple Banana Coffee Cake with Chocolate Chip Streusel Recipe

Recipe adapted from Epicurious who adapted from Bon Apetit Magazine

Cake batter

100gm all purpose flour

1/3 tsp baking powder

1/3 tsp baking soda

60gm butter

50gm brown sugar

1 egg

150gm banana (weighed without skin), mashed

1 green apple, peeled, cored and sliced thinly.

Streusel mixture

50gm brown sugar (can be reduced to 30gm)

50gm walnuts, chopped

½ tsp cinnamon powder (you can put more if you like, but as usual I always greatly reduce this)

80gm chocolate chips (I used half white half milk choc)

1. Preheat oven at 170/180C. Line a 8 inch round pan or a 7 inch square pan. (a 7 inch round pan will be fine too, as my 8 inch round only yielded an 1.5 inch cake.

2. Sift flour, baking powder, baking soda together. Mix in salt, set aside.

3. Prepare streusel mixture by mixing all of the ingredients together.

4. Cream butter and sugar until light and fluffy.

5. Add in egg and beat until well combined, it may look curdled.

6. Put in bananas and mix.

7. Put in the flour mixture and mix until well combined. It looks rather thick.

8. Put half the batter into pan, and level the batter. (the batter don’t seem to be a lot, but don’t worry, it’s enough to be spread around the pan)

9. Arrange half the apple slices onto batter and top with half of the streusel mixture.

10. Dollop the remaining batter by the tablespoons into pan, try to put the dollops evenly spaced out on the first layer of streusel. Then use a spatula to even out(press and spread) the dollops of batter. (This step is a bit tricky because the streusel from below tends to come up and stick to the upper layer of batter.)

11. Arrange the remaining apple slices and top with remaining streusel mixture.

12. Bake for 30 minutes or until tooth pick come out clean.

****The batter may look thick, but the cake is soft and fluffy.

Blueberry and Nectarine Cake

I fell in love with the cake the moment I saw it on Piggy's blog.

It looked so so pretty.

Then I saw Elin doing this as well with peaches and blueberries. That time I already have nectarine and blueberries (bought weeks ago) in the fridge. I shouldn't wait any longer. Actually, somehow I've forgotten about this cake, until I saw it on Elin's blog.

I used China nectarines, which are a lot cheaper. This cake is very nice to eat, moist and soft.

Nectarine and Blueberry Cake Recipe
Recipe source : Piggy's Cooking Journal who adapted from 手のひらサイズのベイクドケーキ

Ingredients:
144g butter, at room temperature
100g castor sugar
2 egg
1 teaspoon vanilla extract
144g self-raising flour
1/4 teaspoon baking powder (I skipped this)
2 tablespoon yogurt
2 nectarines, cut into slices (mine was rather smallish)
40 blueberries (surprisingly, I really did throw in 20 blueberries per pan without counting initially, cos that is all that could fit the sides nicely)

Method:
1) Preheat oven to 170 deg C. Grease a 18cm loaf pan, and then line with baking paper.
2) In a medium bowl, whip butter and sugar with an electric mixer until pale and fluffy. Beat the egg into the batter, follow by vanilla extract. Mix until just combine.
3) Mix in yogurt, follow by flour and baking powder. Mix until the flour just disappear from the batter.
4) Scrape the batter into the pan. Arrange nectarine slices and blueberries on the batter.
5) Bake in the pre-heated oven for 40 minutes, or until a skewer inserted in the center of the cake turns out clean. Remove from oven, let the cakes cool on wire rack, serve.

Upside Down Individual Pineapple Cakes 2

This one is a keeper, that one was a down-the-drainer. I will never ever cook that caramel ever again!!!
What changes did I made for this one?

I baked the caramel in the oven, together with my fresh pinapple slices, added cinnamon and totally changed the cake to a yogurt tea cake.

I remembered when I used to make pineapple jam, a cinnamon stick will make enhance the pineapple’s fragrance and flavour. It will not overpower, just enhance. Definitely it did, or maybe because I used just a bit. And butter cakes with this is a bit too much for me. I prefer this with something lighter. And Tartelette’s recipe suddenly came to mind, cos I did make that before, and was very very glad with the result. It was lighter than a butter cake, heavier than a sponge, definitely a perfect cake to used for this.

So, here’s what I did this time

8 slices of pineapple (1/3 inch thick)
4 glace cherries, halved
50gm butter, melted
80gm brown sugar
1/3 tsp cinnamon
1. Mix melted butter with sugar and cinnamon.
2. Arrange pineapple rings and cherry halves into baking pans.
3. Dot (1) over pineapple rings.
4. Place in oven.
5. Set to preheat at 170/180C.
6. When oven has preheated, sugar mixture would have melted and look bubbly.

Cake Batter4 large eggs
90gm sugar
110gm butter, melted
120gm plain yogurt
120gm cake flour
1. Combine melted butter, yogurt. Mix in cake flour until it becomes a smooth paste.
2. Beat eggs and sugar until thick and pale, for about 5-7 minutes.
3. Add 3 tablespoons of egg mixture into (1), with handwhisk, slowly and gently combine.
4. Add 5 more spoonsful and use a hand whisk to slowly combine.
5. Pour 1/3 of remaining egg mixture into batter, and fold with a spatula.
6. Repeat step 5.
7. Pour batter into remaining egg mixture and fold. Batter will deflate quite a lot.
8. Ladle batter over baked pineapple when the sugar is no longer bubbly (about 2o seconds upon removal from oven)
9. Return baking pans into oven and bake for 20 minutes or until surface is golden brown.
(If baking in 9 inch round pan, increase baking time to 40 minutes. Baking time takes longer than a regular sponge due to the high moisture content of cake)
10. Flip the cakes and remove from pan immediately, if not it won't come off nicely.

Verdict: A lot lot nicer :) 

Upside Down Pineapple Cake 1

I hate making caramel. I remembered, during my teens, I tried making crème caramel, and oh, how bitter was the caramel.

This time, I did it with 3 attempts. And I’d say, I’m not all that satisfied with it.

I used demerara sugar, that has larger granules than regular sugar.

1st attempt: Didn’t grind the sugar, therefore it took a long time for the sugar to melt. And when it finally did, the caramel was burnt. I didn’t realize that until I filled my baking pans with it, and tasted it later. Urgh!!! Bitter!!! I waited for the caramel to harden, that didn’t take long. Cracked it and discarded them.

2nd attempt: Grind the sugar. But I cooked the caramel slightly too long and it burnt. The first 2 pans didn’t taste burnt, but as the caramel remained in the pan(on top of stove, heat off) as I filled the others, it burnt. I threw away all the caramel again.

3rd attempt: I really tried to be careful. And I removed it away from the stove when the sugar has melted and there’s a little bit of visible liquid butter. I continued to stir until the butter is no longer visible. The first 6 pans were ok, last 2 were a bit burnt. Well… Caramel never likes me.

I baked this in eight 3inch pans.

Recipe adapted from David Lebovitz

8 slices of canned pineapple

4 glace cherries, halved

35gm butter

100gm brown sugar

115gm butter

150gm sugar
2 eggs

125ml milk

1 tsp cream of tartar

1 tsp vanilla extract

200gm cake flour sifted with 1/2 tsp sodium bicarbonate

1. Melt butter over low heat and put in brown sugar and cook on medium heat until sugar is dissolved and mixture is bubbly.

2. Pour into pans and spread it around. Lay one slice of pineapple into each pan and put a halved cherry into the core area of the pineapple.

3. Put cream of tartar into milk and stir. (You can skip this step if u substitute both ingredients with just plain yogurt)

4. Preheat oven at 160/180C.

5. Cream butter and sugar until light and fluffy. Put in eggs, one by one, beating well after each addition. Mix in vanilla extract.

6. Mix in flour in 2 batches, alternating with milk mixture. Mix until flour is moistened. Do not overmix.

7. Divide batter equally into prepared pans.

8. Bake for 30-35mins.

9. Invert onto plate immediately upon removal from oven, if not the caramel will hardened and stick to the pan when left to cool down, even for 5 minutes.

I will do this again. The cake was really good. Soft and fluffy. The next time will be with fresh pineapple, canned ones do not have much fragrance. And I will not cook the caramel again. I need to find a alternate way to brown the caramel...

Stone Fruit Tea Cake again.. with Vanilla

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)
115gm butter
2 eggs
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

Stone Fruit Tea Cake

No no… this cake is not hard like stone. Stone fruits are fruits that contain one hard seed in the middle and peaches, cherries, nectarines, plum, apricots are stone fruits. Mangoes and avocadoes, although seem to have only one seed in the middle are not stone fruits.

I had some blueberries from my MIL’s Japanese cotton cheesecake, and I don’t want to make muffins, nor pancakes. I am not thinking of crumbles because I do not have enough of it and buying another punnet is expensive, very expensive. Yeah, I’m a miser. RM15 for 1 cup of blueberries. I can have 3 lunches with RM15.

So I searched and searched online.. and this  looked interesting. Puddles of batter strewn over the cake, with fruits peeking from underneath. Unlike a crumble, unlike a cobbler, unlike a fruit pastry cake.. this looks interesting.

You can use any stone fruit that you like, but make sure that it’s not too ripe. One site I read, said she used peaches that were too ripe, and it caused the cake base to be damp. So, I guess canned peaches are out of the league, since those are ultra moist and wet. And another site also said no to strawberries as they are too juicy. I didn’t see any fresh peaches or apricots when I went shopping yesterday, so I reconstituted some dried apricots with orange juice. Changed the vanilla to orange zest.

The cake looked lovely when baked, and true enough, the plums added a pink purplish tone to the cake, the skin bled and make it look real nice. The reconstituted apricots were really sweet, literally. I think if fresh ones were used, the whole cake won’t be so sweet. Overall, I love this cake, and I’ll make this again when I see fresh peaches or apricots around, and I won’t be flavouring the dough with orange, but with vanilla, just like the original recipe states. I used orange this time because I reconstituted the apricots with orange juice, if you want to use vanilla, please just use water to reconstitute the dried apricots. I don’t mean that orange isn’t nice here, it’s nice, but I’d want to try the original version the next time.

Stone Fruits Tea Cake Recipe
1 Tbsp butter (for greasing pan)
150gm all purpose flour
½ tsp baking powder
½ tsp salt
100gm sugar (can be reduced to 80gm, I used dried apricots as filling and I found it the whole cake a bit sweeter than I’d prefer it)
80gm butter
1 + ½ egg
1 Tbsp orange zest
1 Tbsp brown sugar
75gm dried apricots (about 12) soaked overnight in 75ml orange juice
1 black plum, diced
70gm blueberries

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..
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. While waiting, prepare and cut your fruits.
3. Preheat the oven to 160/180C. 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. It will look charming no matter how even the blobs are, so don't worry too much about getting them perfect.
4. Bake for 30 to 40 minutes (I baked for 35), or until lightly golden and firm. Cool for 30 minutes before serving.

Wrapped in plastic wrap, this tea cake will keep at room temperature for up to 3 days. You can also freeze the unbaked dough; if wrapped well, it will keep for up to 3 months. You can freeze a whole, unbaked cake with fruit, wrapped well for 1 month.

Adapted from these two sites:
http://tastespace.wordpress.com/2010/01/21/stone-fruit-tea-cake-peach-tea-cake/
http://wildeyedbibliophile.blogspot.com/2009/08/apricot-blueberry-tea-cake.html
And here’s a gluten free version: http://makingromaroma.com/2009/09/10/rustic-tea-cake-gluten-free/