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Friday, September 20, 2013

Recipe: Fruit pastry cake


Fruit pastry cake is one of the most popular cake in the blogsphere a few years back. It is also the first cake which I baked for my Daddy for Fathers' Day 2 years back. 


Ingredients (source):
100g butter, soften at room temperature 

180g caster sugar 

50g plain yogurt 

3 eggs, lightly beaten, room temperature

1 teaspoon pure vanilla extract 
1 teaspoon orange zest
210g plain flour 
1 teaspoon baking powder
Fresh fruits of your choices


Method:
1. Wash, cut and drain fruits. Set aside. 
2. Grease the side of a pan and line the base with parchment paper.
3. With an electric mixer, cream butter, sugar and yogurt till light and fluffy.
4. Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled.)
5. Add vanilla extract and zest. Mix to combine.
6. Sieve over flour and baking powder and mix till smooth.
7. Pour batter into prepared pan and smooth out the top with a spatula.
8. Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired.
9. Bake in pre-heat oven at 180degC for 60-70 minutes or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 mins of baking to prevent the top from getting over browned.
10. Leave the cake to cool in the pan for about 5~10 mins. Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar if desired.


Now do you see why I still love this cake even after so many years? It's so easy to bake compared to chiffon or cottony cake! No need to fuss over egg separation or to wash so many bowls after baking! :P 


The look may resemble a butter cake, however it is not as buttery. I especially love this cake as it is so aesthetically pleasant!! The beautiful crumb and the colourful fruits topping *.*

A keeper for me on lazy days. Heh. 

Love, 
Lirong.



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