When you look at this fruity cake, you may think this is Fruit Pastry Cake that I made last year. Nope! This is actually a butter cake with some fresh fruits added on top and you may notice there is bread flour added in the recipe. I first came across using bread flour for baking is Castella Cake as I always thought bread flour is only meant for making bread. This prove that I was wrong. So when I saw this recipe in a magazine (Mango Butter Cake), I immediately used my leftover bread flour, some fresh strawberries and frozen blueberries that I have to make this Fruity Butter Cake. I have also tweaked the recipe by adding an extra 4 tbsp natural yoghurt as I was afraid that the cake will be very dry as there was no milk in it. This Fruity Butter Cake is quite soft and delicious, not bad at all, I’ll give 4 stars for it.
In order to make a quick bake, I used a cake bar silicone mould from SiliconeMoulds.Com that Sarah sent to me months ago. The cakes look pretty after baked and you can serve them individually, with no messy cutting.
If you’re interested to look for more new silicone moulds, please visit SiliconeMoulds.Com.
Fruity Butter Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 12 pieces
Ingredients
- 200g Butter
- 180g Icing sugar (I used 150g)
- 4 tbsp Natural yoghurt
- 1 tsp Vanilla extract
- 3 Large eggs
- 120g Plain flour
- 70g Bread flour
Instructions
- Grease mould with butter.
- Sift plain flour and bread together and set aside.
- Cream butter and icing sugar until light and fluffy at medium speed.
- Add 4 tbsp natural yoghurt and vanilla extract, mix till combined.
- Add eggs one at a time making sure to beat well after each addition.
- Stop machine and fold in flour in 3 batches with a rubber spatula, fold well.
- Spoon batter into mould. Place strawberries and blueberries on top. Do not press.
- Bake at preheated oven 180C for about 20 minutes.
- Leave cake to cool in mould, remove and dust some snow powder over it.
3.5.3226
How about packing them in a gift box? ♥
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