Revisited – Fruit Pastry Cake 水果蛋糕

Fruit Pastry Cake is a popular cake and it has been flooding the blogosphere for many years till now.  I’ve baked this delicious fragrant cake many times whenever I have leftover canned or fresh fruits at home.  I remember that the first time I baked this fruit pastry cake was nine years ago.  I really like the colourful and refreshing various fruit toppings that you can use in this recipe which undoubtedly makes the cake gorgeous and awesome.

Fruit Pastry Cake

Colourful and refreshing various fruit toppings that you can use in this recipe which undoubtedly makes the cake gorgeous and awesome

Author Ann Low

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine International

Difficulty Easy

Servings 10 people

Ingredients

 

MetricUS Customary

• 100 g butter - soften at room temperature
• 150 g caster sugar
• 3 tbsp natural yogurt - I used greek yogurt
• 3 large eggs - lightly beaten
• 1 tsp vanilla extract
• 1 tbsp lemon juice - & zest from one lemon
• 210 g cake flour or plain flour
• 1 tsp baking powder
• 1 canned longan - drained
• 1 canned halve peaches - rinses away the syrup and pat dry, slice thickly
• some fresh blueberries

Instructions

 

• Grease a 9 inch removable round cake pan with butter and flour or non-stick spray and line the base with parchment paper.
• Cream butter, sugar and greek yogurt till light and fluffy. Dribble in the eggs gradually and beat till incorporated in the batter, (The mixture appear slightly curdled)
• Add vanilla extract, lemon juice and zest. 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.
  
• Bake in preheated oven at 180 degrees C for about 50-55 mins or until skewer comes out clean when inserted into the cake.
  
• Leave the cake to cool in the pan for about 5-10 minutes. Unmould and transfer cake to wire rack to cool. Dust cake with icing sugar or snow powder.

Notes

Please keep in mind that all oven temperatures and baking time varies.

Keyword blueberry, canned fruit, fruit pastry cake

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水果蛋糕

•  100克 牛油，室温软化
•  150克 幼糖
•  3 汤匙 酸奶油
•  3 个 鸡蛋， 轻轻搅打 （全蛋越70克一个）
•  1茶匙 香草精
•  1 汤匙 柠檬汁和从一粒柠檬取出的柠檬屑
•  210克 面粉，过筛
•  1茶匙 泡打粉
•  1罐 龙眼，沥干糖浆
•  1罐 桃子，洗掉糖浆，擦干，切厚片
•   鲜蓝莓，适量

1. 取9寸蛋糕模，在内壁涂上一层牛油，再撒上面粉，底部铺上烘焙纸。
2. 把牛油，幼糖及酸奶油搅打至蓬松轻盈状。慢慢加入蛋液搅打至与面糊完全融和。混合物出现些微凝结现象。
3. 加入香精，柠檬汁及柠檬屑。接着倒入面粉和泡打粉。用橡皮刮刀大略拌均一下，然后用搅拌机拌至幼滑状态。
4. 把面糊倒入蛋糕模，用橡皮刮刀抹平表面，可依个人喜好，铺上水蜜桃，龙眼和蓝莓或其它水果（勿将水果按压到面糊层底）。
5. 放入预热摄氏180度的 烤箱，烘烤50-55分钟或竹签扎入蛋糕内部不沾糊就可以了。
6. 让模内的蛋糕放凉越5-10分钟，脱模后放在铁丝架上待凉，表面撒上适量的糖霜或防潮糖粉。

• **烤箱温度和烘烤时间务必根据自家烤箱来定