Welcome to Making Roma Roma, my online recipe journal. Well, let’s get started, shall we?
I’m a sucker for anything rustic and old-fashioned, which tends to conjure up bucolic (and I’m sure overly romantic) images of European countrysides and the like, the antithesis of fancy food. I’m talking simple, delicious comfort food. Enter the Stone Fruit Tea Cake, which was outstanding! The crust was perfect, idyllic crunch on top and cakey beneath. The cake portion below was a little too moist, but I’m blaming it on the new-to-us-since-we-just-sold-our-house rental oven instead of any oversight on my part.
Like all of my posts, this is Gluten-free, it also happens to be Casein-free, and Soy-free. I’ve outlined my substitutions below. My husband, Adam, and I were honestly groaning as we consumed this. Well, maybe I was just groaning.
STONE FRUIT TEA CAKE
Adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson
At first glance this may look like a type of pie or cobbler,and in some ways it is since you line the tart dish like a pie and dollop the fruit with dough like a cobbler. What is different, however, is that the two dough layers come together while baking to make a marvelous cake with a delightfully crunchy top.
This dough threw me off at first. It is quite wet once together, but don’t panic (as I did), throwing it in the freezer firmed it right up. I used a combo of peaches and blueberries, because they go so well together. Any stone fruit or berry would work. Be careful that your fruit isn’t overly ripe (okay, I concede that my peaches were too ripe, which contributed to my damper crumb…it wasn’t entirely the oven’s fault).
1/2 cup brown rice flour *
1/2 cup sweet white rice flour (the closest substitution is probably more brown rice flour)
1/2 cup potato starch (not potato flour)
1/2 cup tapioca starch/flour
1/4 cup sorghum flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon sea salt
1 cup granulated sugar
6 tablespoons ghee/clarified butter (or Spectrum organic shortening or butter, if you can have it)
4 tablespoons coconut oil (or any of the above fats, but add 1 more tablespoon)
1 tablespoon vanilla extract
2 1/2 cups firm, ripe fruit
turbinado or cane sugar for sprinkling
- In a large bowl whisk together all the dry ingredients except the sugar, through the sea salt. Set aside.
- Cream your choice of fats along with the granulated sugar for a few minutes or until pale and fluffy. I used my stand mixer.
- Add each egg to the sugar mix, one at a time, allowing it to fully incorporate before adding the next. Scrape down the sides of your bowl with each addition. Add the vanilla.
- Turn the mixer to low and slowly add the flour mix. It will quickly form a smooth dough, almost like cake batter. Scrape the dough onto plastic wrap, wrap tightly and flatten into a disk. Place in the freezer to firm up 30 minutes.
- Preheat your over to 375
- Oil a 10″ round tart pan.
- Remove your dough from the freezer after 30 minutes and break in two halves. Using your hands press half of the dough into the tart pan and up the sides. Place your fruit on top. Pull small chunks of dough (the size of a plum) from the remaining half of dough and place on top of the fruit, distributing somewhat evenly. There will be gaps! That’s okay because the chunks will cook and spread to meet. Sprinkle the dough chunks lightly with cane sugar.
- Bake 30 to 40 minutes until the top is lightly browned and the cake is somewhat firm to the touch or until a cake tester comes out clean. At this point I placed my cake under the broiler for a minute or so to brown it a little more, but keep a close eye on anything under the broiler. Let it cool a bit before serving (I’m terrible at that last bit. I always dig right in).
* If you’re not gluten free substitute 2 1/4 C. all purpose flour in place of the other flours listed above.
** This reheated well and the top crisped back up the next day by placing it in the oven for 10 minutes or so.
*** If you make this, please drop me a line on how it turned out.
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