Fruit Pastry Cake
Colourful and refreshing various fruit toppings that you can use in this recipe which undoubtedly makes the cake gorgeous and awesome
soften at room temperature
I used greek yogurt
& zest from one lemon
cake flour or plain flour
rinses away the syrup and pat dry, slice thickly
some fresh blueberries
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 sour cream 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.
Please keep in mind that all oven temperatures and baking time varies.
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Fruit Pastry Cake by Anncoo Journal