stone fruit tea cake

i promised to my colleague..
to make something out of the over-ripe banana
for our monthly staff meeting
but disaster strikes
melayu kata: malang tidak berbau

so, i made this stone fruit tea cake
as a replacement
glad they liked it!

in the oven

i think it looks clownish!

source: table for 2

• 1 Tbsp butter (for greasing pan)
• 150gm all purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 100gm sugar (can be reduced to 80gm, I used dried apricots as filling and I found it the whole cake a bit sweeter than I’d prefer it)
• 80gm butter
• 1 + ½ egg
• 1 Tbsp orange zest
• 1 Tbsp brown sugar <-- i forgot!!
• 75gm dried apricots (about 12) soaked overnight in 75ml orange juice
• 1 black plum, diced <-- NIL :(
• 70gm blueberries <-- i use 100gm

1. 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, then stir in the orange zest..
2. Add the flour in 2 or three shifts, mixing just until a smooth dough forms. It will be pretty soft still. Dollop it out onto two pieces of plastic wrap, making one mound of dough slightly larger than the other. Wrap the dough blobs in the plastic and form them into flat discs. Place on a baking sheet and stick them in the freezer for 30 minutes. While waiting, prepare and cut your fruits.
3. Preheat the oven to 160/180C. Butter a shallow, 8-inch baking dish or tart pan Take the slightly bigger parcel of dough and press it down onto the bottom of the pan. Scatter the fruit over the dough. Break the second disc of dough into tsp size balls and scatter them over the fruit. It will look charming no matter how even the blobs are, so don't worry too much about getting them perfect.
4. Bake for 30 to 40 minutes (I baked for 35), or until lightly golden and firm. Cool for 30 minutes before serving.

notes:
and.. disaster strikes again..
orang kata selagi tak cukup 3kali... it wont stop
is it?
this time i was so kalut..
i measured 100g of butter instead of 80g
i realized only after the flour has been incorporated into the batter
so, i tried to counter by adding up little more flour
and rolling the top-batter into flour before layering it on top of the fruits
end up.. a funny patchy-looking teacake!