Summer Fruit Tea Cake 18.02.2009
This one came from the cuisine.com.au thing that The Age online links to. The site is a bit hit and miss, but the recipe has been a good one. I use whatever fruit looks good at the greengrocer, nectarines, peaches, figs, apples, pears, plums, etc. I always use strawberries and blueberries though, because the colours and shapes make the cake look great.
Ingredients
- 125g butter
- 1 cup caster sugar
- 1 tsp vanilla essence/extract
- 2 eggs
- 1 ½ cups self-raising flour
- 1 tsp cinnamon
- ½ tsp baking powder
- 3 tbsp icing sugar
- 1 ½ cups in total of summer fruit, sliced
Method
Preheat the oven to 160. Line the bottom of a springform tin with baking paper (22cm round is around the right size, but any shape will do).
Beat butter, caster sugar, and vanilla together until creamed, then add eggs one at a time mixing well after each addition.
Sift in self-raising flour, cinnamon and baking powder and fold into creamed mix until just combined. The mix will be quite thick and dry. Spoon mix into the prepared tin and spread out to cover the bottom of the tin.
Stud the fruit into the top of the cake mix, you could try and make a pretty pattern but the rustic look is much easier. Dust the top of the cake with half of the icing sugar and bake for 1 hour. Then, turn oven off and let the cake rest in the oven for 10 minutes (don’t forget about it and leave it in there all afternoon though, it will get a bit dry).
The outside of the cake should be quite crusty and crunchy and the middle, slightly sunken and more moist and fruity. Cool and then dust with remaining icing sugar to serve. Cream will be required.
Ciannon hates restaurants that have desserts listed on a separate menu that is only revealed at the end of the night. How is one to adequately prepare?
Comments on Summer Fruit Tea Cake
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Virginia on 18 February 2009:
I can vouch for the yumminess of this. I never, ever make cakes myself, so being served this was a particularly welcome treat.