Summer is officially coming to an end. However Texas is not ready for fall; we are still in high nineties leaving the 3 digit temperatures just a week behind. The markets are still exhibiting the pretty colors and all the fruits and berries you can ask for and at very reasonable price.
I might say we still have a month and a half to enjoy the season for this year. A big sigh of relief on my part, for I am really not ready for the fall or the winter. The heat is intense here, the flowers are wrinkled before they fully bloom, but I love every bit of the brightness and sunshine.
Schools here have opened and we all are getting adjusted to the early mornings, tight schedules and long days. I am sure all those of you with children are doing the same or at least in preparing for school opening. There seems to be less and less time during the day that I can devote to the kitchen and the blog. Lunches are grab and go, less than an hour for making dinner, but the day seems to disappear quickly with me most of the time driving the children around. Can anyone why Stay at home moms barely stay at home?
This cake was baked sometimes back. I thought it is a better idea to post it now, rather than wait for next year It is a very dainty cake and tastes as good as it looks, and indeed a very elegant way to celebrate the lovely gifts of summer with come happy times with friends and family.
The end of summer also marks that my blog turns two. Sometimes 2 years back, life breathed into this space and I have been trying to feed it and trying to keep it alive. I know of late I am not keeping up with posting, answering your questions or visiting anyone. I hope I can get back to whatever I had dreamed of! Thank you for your support, feedback and friendship. It really means a LOT!
- Schools here have opened and we all are getting adjusted to the early mornings, tight schedules and long days. I am sure all those of you with children are doing the same or at least in preparing for school opening. There seems to be less and less time during the day that I can devote to the kitchen and the blog. Lunches are grab and go, less than an hour for making dinner, but the day seems to disappear quickly with me most of the time driving the children around. Can anyone why Stay at home moms barely stay at home?
- Summer Fruit Tea Cake
- The recipe was inspired and adapted from: Stone Fruit Tea Cake from My Kitchen Snippets & Almond Plum Cake from Food and Wine. (I have used a combination of almond and all purpose flour. My dough was not a tight dough, and the use of the mixed flours is the reason why mine has a different look and texture than the pretty Stone Fruit Tea Cake from the Kitchen Snippets.)
- Dry ingredients:
- 1 cup all purpose flour
- 1/2 cup almond flour
- 1.5 teaspoons baking powder
- 2.5 tablespoons orange zest
- 1/4 teaspoons salt
- Wet ingredients:
- 1/2 cup butter, just melted
- 1/3 cup sugar + 4 tablespoons sugar (or as per your taste)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond or orange extract
- 1/4 cup milk
- 3/4 cup cherries, pitted and halved
- 1.5 cups blueberries
- 1.5 cups peaches, about 3 peaches – chopped
- lightly toasted sliced almonds + confectioner’s sugar for topping
- butter and flour to grease and dust the pan
- Combine the flour, baking powder, orange zest and salt together in a bowl. Rub the zest with the flour to with your finger tips to release the oil.
- With a mixer/whisk, cream the sugar and butter together on medium speed for about 5 minutes, or until light and fluffy. Add the eggs one at a time, beating until fully incorporated between additions, while scraping down the sides of the bowl occasionally; whisk in the milk; then stir in the vanilla and the almond extract.
- Add the flour mixture in 2 or three shifts, mixing just until a lump free dough forms. It will not be a very runny dough. Refrigerate for about 40 minutes. While waiting, prepare and prepare your fruits.