Mixed Fruit Pastry Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 100g Butter, soften at room temperature
  • 150g Caster sugar
  • 2 tbsp Sour cream/natural yoghurt
  • 3 Eggs, lightly beaten
  • 1 tsp Vanilla extract
  • 1 tbsp Lemon juice & zest from one lemon
  • 210g Plain flour - sifted
  • 1 tsp Baking powder
  • 5-6 Fresh red plums, stoned and slice thickly.
  • 1 canned Halve peaches, rinses away the syrup and pat dry, slice thickly
  1. Grease a 9 inch round cake pan with butter and flour or non-stick spray and line the base with parchment paper.
  2. Cream butter, sugar and sour cream till light and fluffy. Dribble in the eggs gradually and beat till incorporated in the batter, (The mixture appear slightly curdled)
  3. Add vanilla extract, lemon juice and zest.
  4. Dump in the flour and baking powder and use a rubber spatula to stir roughly and continue to cream the batter with mixer until smooth. Pour batter into prepared pan and smooth out the top with a spatula. Arrange fruits on top, don't press the fruits down into batter. Decorate the fruits as desired.
  5. Bake in preheated oven at 180 degrees C for 60-70 mins or until skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 minutes of baking to prevent the top from getting over browned.
  6. Leave the cake to cool in the pan for about 5-10 minutes. Unmold and transfer to wire rack to cool. Dust cake with icing sugar (I used snow powder).
Recipe by Anncoo Journal at https://www.anncoojournal.com/mixed-fruit-pastry-cake/