I will have to keep this short.. I hv yet to start packing our luggage and its almost midnight.. tomorrow afternoon we will be flying off to Jakarta and will only be back next week so u can imagine how it was for me this morning when I found out that I hv like four apricots, two nectarines and 5 plums lying around in my fridge.. oh and not forgetting a punnet of strawberries.. eeekkkk..
I started to blog hop looking for a few recipes which i can try.. making sure the recipe calls for a large amt of fruits.. I didnt wanna end up baking fruit pastry again and not be able to try out a new recipe with my precious fruits.. Soooo kiddoes long story short.. this is what I baked today using almost all the fruits that I had.. not only did this cake taste so so good, the fruits added to the texture of this cake.. making it moist and slightly wet... this cake is super addictive too! Sonia ate a whole slice by herself.. i ate a slice of cos.. and hb ate two slices in one go.. tomorrow hes taking it to the office and its all settled.. dont like wastage definately not when it comes to all things related to baking..
1 tbsp butter (for greasing pan), or just line the pan with paper and skip the butter
200gm all purpose flour
2/3 tsp baking powder (I used 1/2 tsp)
2/3 tsp salt (I used 12 tsp)
130gm sugar (pulverized with seeds from 1 vanilla bean)
Extra sugar for sprinkling (I didnt add extra sugar)
3 peaches, 4 apricots and 1 black plum, or any other stone fruit that you like, cherries, nectarines or fresh prunes (I used 4 apricots, 2 nectarines, 3 plums and a good 12 pcs of strawberries)
1. Preheat the oven to 170C. 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. (after dividing it into 2.. i clingwrap and place it in my fridge while I cut all my fruits.. once done i took it out and press my batter on my pie dish)
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.
See u girls in Jakarta..