Fruit Pastry Cake
Colourful and refreshing various fruit toppings that you can use in this recipe which undoubtedly makes the cake gorgeous and awesome
Ingredients
- 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.
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