Photo by Ellie36
Ellie36's Notes:
Expand1 3/4 cup all purpose flour Ask a question about this ingredient
1/2 cup almond flour/meal Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1 cup superfine sugar Ask a question about this ingredient
3/4 cups unsalted butter, at room temperature Ask a question about this ingredient
3 eggs Ask a question about this ingredient
1 teaspoon almond extract Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
3 red plums, chopped Ask a question about this ingredient
3 apricots, chopped Ask a question about this ingredient
1/2 cup fresh blueberries Ask a question about this ingredient
1 tablespoon butter, for greasing pan Ask a question about this ingredient
1 tablespoon raw sugar, optional Ask a question about this ingredient
Whisk the flour, baking powder, and salt together in a bowl and set aside.
Ask a question about this stepCream 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.
Ask a question about this stepAdd the eggs one at a time. Scrape down the sides of the bowl after each addition.
Ask a question about this stepStir in the extracts.
Ask a question about this stepAdd the flour mixture and fold it in just until smooth dough forms.
Ask a question about this stepDivide dough in 2 pieces, one piece a bit larger than the other.
Ask a question about this stepPlace one dough on a piece of plastic wrap and add a second piece of plastic wrap on top.
Ask a question about this stepFlatten 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.
Ask a question about this stepPreheat the oven to 375 degrees. Butter a shallow 10 inch round tart pan with removable bottom.
Ask a question about this stepPat the larger piece of dough evenly onto the bottom of the prepared tart pan and up the sides.
Ask a question about this stepSpread most of the fruit over the dough, reserving about a handful.
Ask a question about this stepBreak the remainder of the dough into tablespoon-sized pieces and add it on top the fruit.
Ask a question about this stepSprinkle the reserved fruit over the dough. If desired, sprinkle 1 tablespoon of raw sugar evenly over the top of the cake.
Ask a question about this stepBake 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.
Ask a question about this stepCool for half hour before serving.
Ask a question about this stepThis cake looks divine!
Yum~I love how the fruit is so colorful--looks delicious!
Thank you...I think the colors really do stand out....I do love to reserve a handful of the fruit and sprinkle it on top. This brings out the colors even more.
I make this same cake, also inspired by that recipe, and I also add almond meal and almond extract! It's so good! Nice addition of the blueberries!
I had forgotten about the almond meal. I used to use it when I lived in Germany. This looks lovely.
Thank you...I have been adding some almond meal to a lot of my recipes and just love it.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Excellent recipe