Kristy’s Stonefruit Slice – Regular Recipe

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I don’t purchase fruit for this recipe.  I either use fruit from the tree, in season, or tap into my preserved fruits after they have been thoroughly drained.

Kristy's Stonefruit Slice - Regular Recipe

My grandmother has a recipe quite similar to this that she used to make apfelkuchen and mishmishkuchen (apple cake and apricot cake) which was a far cry away from the German cake with crumble on top that most imagine.  It was more reflective of a slice similar to her home origins of being German and living in Palestine.  I have never managed to pry that recipe out of the hands of my extended family so this is my own version of the same. 
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Lunch Box Fillers, Morning or Afternoon Tea
Cuisine Clarke Tribe Favourites
Servings 20 slices


  • 130 grams butter soft, room temperature
  • 3 eggs
  • .67 cup caster sugar
  • 30 millilitres brandy or cherry brandy if desired
  • 1.33 cups plain flour
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 12-16 pieces stone fruit lower quantity for larger pieces, larger quantity for average size pieces
  • icing sugar for dusting


  • Preheat oven to 180 degC.
  • Line a large glass (or ceramic) rectangular baking dish approximately and lightly oil.
  • If necessary, in cases such as with peaches, or to your taste, remove skins from the stone fruit and put aside. For instruction on removing the skin, refer to some simple instructions here:
  • Place butter, eggs, caster sugar, brandy, flour, baking powder, and salt into a food processor, or using a bowl and beaters. Blend all ingredients thoroughly. Pour immediately into the glass dish and spread edge to edge with a spatula. (Don't worry if it appears to be quite thin.)
  • Cut stone fruit into wedges and place them evenly over the mixture. They will naturally sink in as they cook.
  • Bake for 35-45 minutes at 180 degC, until a wood skewer comes out clean. (I tend to turn the oven off at 30 minutes and just leave the dish in the oven until it has cooled.)
  • Allow slice to cool before slicing and serving onto plates. Dust with icing prior to presentation.


Can be refrigerated for up to 2 days in sealed container or zip lock bags and frozen for up to 2 weeks.
Nutritional information based on the use of nectarines, as they are are primary home produced fruit.
Tried this recipe?Let us know how it was!

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