A simple tea cake. Many of these ingredients are always lying around and can be spruced up with seasonal fruits and seeds!
Makes 1 cake
ingredients
16 cherries, pitted and halved
140 grams all-purpose flour
140 grams almond flour (see note)
1/3 teaspoon sea salt
1/2 tablespoon baking powder
115 grams butter, softened
280 grams cane sugar
Zest of 1 lemon
3 large eggs (~180 g)
170 grams whole milk
1/4 cup sliced almonds or poppy seeds for garnish
instructions
Preheat the oven to 350°F. Prepare a tart pan with grease and line with parchment paper.
In a bowl, mix flours, salt, and baking powder and set aside.
In the bowl of a mixer fitted with the paddle, cream the butter, sugar, and lemon zest until pale and fluffy. Add the eggs to the butter mixture, one at a time, waiting until each is incorporated before adding the next.
Beginning and ending with the milk, alternately add the milk and the flour mixture, mixing thoroughly after each addition.
To bake, arrange cherries around on the bottom and spread the batter into the prepared pans and bake for 30 to 35 minutes. Test with a toothpick that should come out dry.
Let cool for 5 to 10 minutes in the pan. Cut a bit around the edges to loosen it up. Use a cookie sheet and place on the top (or what will soon be the bottom) of the cake before inverting to avoid breaking.
Sprinkle with almonds or poppy seeds.
notes & variations
Don’t be intimidated by the use of grams. Scales add ease to baking. They are inexpensive and open a whole world of baking.
Can use all all-purpose flour if you do not have almond.
Use oranges or blueberries instead of cherries. Play with seasonal fruits.
Serve with chai or a dollop of homemade whipped cream.
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