Fruit Pie "Jazz Plaza"

Votes: 3

Time: 45 min.
Complexity: easily
Servings: 24

Equally sparkling and unpredictable, this sponge cake with fresh fruit is a perfect choice for a summer tea party or picnic. It's incredibly quick to prepare—just mix the sponge dough with ground almonds, arrange garden fruits and seasonal berries on top, and bake. You'll be delighted by its fruity, spicy aroma, and despite being baked, the fruit adds a rich, juicy flavor and a splash of fruity acidity to the cake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup butter at room temperature
1 cup of sugar
1/4 cup sour cream
4 large eggs at room temperature
1 tsp vanilla extract
0.5 tsp almond extract
1 cup premium flour
1/3 cup ground almonds
2 tbsp finely grated lemon zest
1.5 tsp baking powder
1/4 tsp ground nutmeg
1/4 teaspoon salt
2 cups assorted fruit, such as apricot halves, peach slices, plum halves, and/or mixed berries
Granulated sugar and cinnamon for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour cream, lemon zest, Apricots, peaches, nutmeg, cinnamon, almond

Cooking the dish according to the recipe:

Preheat oven to 175°C and grease a 22x32cm baking dish.
Beat the butter and sugar until light and pale. Stir in the sour cream, then add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts.

In a separate bowl, combine flour, ground almonds, lemon zest, baking powder, nutmeg, and salt. Add to the butter mixture and stir.
Pour the batter into the prepared pan and arrange the fruit on top, pressing them lightly (if using plum or apricot halves, place them flat side up). Sprinkle lightly with sugar and cinnamon.
Bake for 25-30 minutes, until a tester inserted into the center comes out clean. Cool completely, cut into squares, and serve.

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Picnic / Breakfast / Desserts / Sweet pies, tarts and casseroles

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