Desserts
Fruity Pastry Cake for Seasons in the Sun
Prep Time | 30 minutes |
Cook Time | 60 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 100 (3.5 oz) g unsalted butter softened,
- 180 g castor sugar 6.5 oz
- 50 g sour cream 1.5 oz
- 3 large eggs lightly beaten, room temperature
- 1 tsp vanilla extract
- 1 tsp lemon or orange zest
- 210 (7.5 oz) g all purpose flour / plain flour
- 1 tsp baking powder
- 500 (18 oz) g fruits of your choice de-seeded and chopped, 18 oz
- Icing sugar for dusting
Ingredients
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Instructions
- Grease and flour the sides of a 9” round pan or 8” square pan and line the base with parchment paper.
- With a electric mixer, cream butter, sugar and sour cream (yogurt) till light and fluffy.
- Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled)
- Add vanilla extract and zest. Mix to combine.
- Sieve over flour and baking powder and mix till smooth.
- Pour batter into prepared pan and smooth out the top with a spatula.
- Arrange fruits on top, do not press the fruits down into the batter. Decorate the fruits as desired.
- Bake in preheated oven at 180C (350F) for 60-70 minutes or until a skewer comes out clean when inserted into the cake. Cover the top with aluminium foil in the last 15 minutes of baking to prevent the top from over browned.
- Leave the cake to cool in the pan for 5-10 minutes. Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar if desired.