Teacake with Blackberries and Peaches

Thom and I ate this Blackberry Peach Teacake in less than twenty-four hours,

and that's not hyperbole.

As you can probably tell from the name of this site, I have an extreme affection for cake.

Having said that, I think this particular variety of teacakes is my favourite.

The cake is moist despite being dense and rich.

The fruit on top gives the creamy, delicately spiced cake a welcome burst of natural flavour.

If you read this blog often,

you know that this cake is a springtime take on two of my favourite tea cake recipes:

Orange-Fig Teacake with Caramel Glaze, which hits the spot between autumn and winter, and Pear Marzipan Teacake, which is best enjoyed in early autumn.

I used less sugar and cream in the cake for springtime, and I also used almond flour and almond essence to give the flavour more depth.

It would also be fantastic to add some slivered almonds to the cake's top.

Teacake with Blackberries and Peaches :

One cup of frozen or fresh peaches, defrosted and emptied

two cups of raw blackberries

half a cup of softened butter

3 eggs

1 tablespoon plus 3/4 cup sugar

Half a cup of heavy cream

Half a teaspoon of extract from vanilla

One-fourth teaspoon of extract from almonds

1 tbsp AP flour plus 1.75 cups

Half a cup of almond flour

1/4 teaspoon cardamom plus a dash

One teaspoon of baking powder

1/4 teaspoon cinnamon and salt

Set oven temperature to 350º F.

Grease or butter and flour a 9-inch springform pan.

Set aside.

Mix the peaches with one tablespoon of each of the flour and sugar.

Toss to coat, then sprinkle with a little cinnamon.

Set aside.

Cream together the sugar and butter.

Add and mix, integrating after each addition of one egg at a time.

Stir in the cream and the almond and vanilla extracts.

After incorporating the almond flour, sift in the other ingredients.

Mix just enough to barely combine.

Don't mix too much.

Spread into pan and top with fruit.

I like to distribute the peaches and then sprinkle the blackberries on top.

Bake for 45 minutes, or until a tester comes out clean.

I can see myself enjoying this cake with a large pitcher of blackberry iced tea laced with lemon.

#Teacake, #DeliciousTreat, #AfternoonSnack, #TeaTime, #SweetTreat, #BakedGoods, #Homemade, #Yummy, #DessertLover, #Foodie, #Baking, #TreatYourself, #Indulgence, #ComfortFood #Pastry #TeaParty #Satisfying #Craving #SugarRush #Bakery #Tasty