I ended up using the 140 grams. I converted to grams a few of her recipes which showed both measures and ounces, and it was pretty consistently 140 grams across the board.
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I am currently not at home, or in my own kitchen⌠but canât wait to crack this book open again as soon as I get back. Itâs one of the few cookbooks that didnât get packed!
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Has anyone made the citrus olive oil cake (I found the recipe here and here â except one calls for an 8â pan, the other for a 9â) or the lemon sponge tart?
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STONE FRUIT TEA CAKE page 52
Over purchased peaches, and had to use them up. I illicitly returned to my condo ( no showings were booked that day) to retrieve Rustic Fruit Desserts, and made the Stone Fruit Tea cake. Still staying at a friendâs, and she didnât have a 10 inch pan, just 9, so I baked it an additional 15 minutes, with tinfoil around the sides to protect the edge: I have undercooked the middle in the past. I took it in to work where it was devoured in record timeâŚ
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I have to add: my place was staged to sell, and they asked me to leave some ânicer booksâ as part of the staging. Rustic Fruit desserts was part of an artful âvignetteâ with a small stack of books, spines turned inwards so they werenât visibleâŚ
But they brought in a cookbook to display on the kitchen counter⌠The Kinfolk cookbook 
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Hah.oh well.
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Got the stone fruit tea cake in the oven, the OG dessert from this great book! Been a couple years since I made it - at least since before the pandemic - so Iâm stoked.
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itâs really amazing
Anxiously awaiting some stone fruitâŚ
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STONE FRUIT TEA CAKE! This had local freestone peaches, peeled, and an extra squeeze of lemon juice over the fruit that the recipe doesnât call for. Oh, I also baked it in a smaller springform (9â) because itâs too thin in the 10â that the recipe calls for.
I had some homemade peach ice cream to serve with it, but the first slice was warm and I really just wanted to savor the cake 
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I made again the sour cherry crumble, this time using frozen cherries and following @migâs lead, swapping in pistachios for the almonds. This was delicious, and a huge hit with our guests.
My pan wasnât quite large enough, and the full recipe really does require a 2-quart vessel. No matter - two-thirds of it was devoured as after-dinner dessert. Iâll serve the rest at breakfast.
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Iâm SO full of peach tea cake but all I can do is look at that photo and imagine how good it tastes!!!
Pistachios really are the GOAT nut for me. Glad you liked the combo.
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LEMON BUTTERMILK RHUBARB BUNDT, p 36.
This is an all-timer for me. The version I made yesterday had rhubarb from my own garden. The stalks were enormous and kind of woody, so I peeled them - which turned out to be really easy and satisfying. Then I slice it REALLY thin. The recipe calls for sprinkling some of the slices overtop the cake right before baking (the rest go into the batter) but Iâve found that those slices always burn, so I no longer do that. As it is, any slices that come into contact with the pan come close to burning , just stopping short. I needed cake for two occasions so I split the batter into two smaller bundts.
I also had to sub lime zest for the lemon zest in the batter, but I do have lemon oil, so I increased that amount slightly to ensure sufficient lemony flavor. The finished cake is definitely lemony. Love it.
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A couple of qâs for those who have made the Stone Fruit Tea Cake:
Did you press the bottom dough up the sides of the pan at all, or just cover the bottom?
Peeled or unpeeled peaches?
TIA!
Iâve made the cake with both peeled and unpeeled. Mom always wants peeled peaches in baked goods, but for this cake I leave them peeled and she doesnât complain. I donât press the dough up the sides; just lay it down, top with fruit, top with the crumbled second half of the dough. The finished product is much more cake than tart/pie.
Great - thank you!
My dough is chilling. I like the peach peel, and so will leave it on. Iâm wondering (for next time), if you couldnât spread half the dough in the pan before chilling, chill that half in the pan and the topping separately, and then proceed as per recipe. Just a thoughtâŚ
it is definitely a concerningly chaotic dough/batter situation with that recipe. it all works out, but as youâre doing it, youâre like, âthis isnât going to work.â
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it might be hard to spread the first half of the dough in the pan before chilling first.
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STONE FRUIT TEA CAKE P. 52.
I made a half-recipe in a 6.5â springform pan, using Red Globe peaches from Eastern Washington. I tossed the chopped peaches in Âź t. peach brandy. Otherwise, as per the recipe.
This is terrific. More tender than I anticipated given the authorâs description of a âshortbread-style doughâ, but sturdy enough to handle the add-ins. The vanilla infused crumb is appealing, and good match for the fruit. I would make it again with peaches, and want also to try it next year with cherries (a mix of sweet and sour).
For those without the book, recipe can be found on-line here.
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Oh yes, this looks perfect. Glad you enjoyed. I have peach brandy around for the ice cream recipe, so I might need to try that addition.
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