Finally found time to bake this. This cake was a hit in year 2007 and I made this 3 times within a month. Thanks to HHB, I was reminded I've not made this since.
The first time I made this, I followed the recipe to a T (with reduced sugar though) but found the cake slightly dry. So in my 2nd attempt, I added extra yogurt with some lemon juice and I had a moist cake. In my last try, I added 1 - 2 tbsp milk and the cake turned out well too.
Oh, did I mention my weighing scale died on me? And this recipe is great as it was originally in cup measurements, just the perfect recipe for me ;-)
The batter is supposed to be thick so the fruits can rest on it without sinking. Remember not to press the fruits into the batter. I didn't want to wait over an hour in an 8" pan so I baked them in 2 smaller pans to reduce the baking time.
The cake is cooked when the top is slightly browned but do test it with a skewer/toothpick before removing from the oven.
(Recipe adapted from Vi, a Romanian lady)
3/4 cup (150g) sugar
3/4 stick (100g) butter
3 tablespoons (75g) sour cream (I used plain yogurt + 1 TBSP lemon juice)
1 teaspoon lemon or orange peel
1 1/2 cups (210g) plain flour *
1 teaspoon baking powder *
* sifted together
2 tablespoon sugar
** strawberry, blueberry, kiwi, apricot, peach, grapes, pear, cherry, plums, orange, pineapple, or even canned fruits like longan, lychee
- Wash, cut and strain fruits in a strainer. Sprinkle with 2 tablespoons of sugar and set aside. Omit sugar if using canned fruits.
- Grease and flour the side of a baking pan (18x27 cm or 7x11 inch or 9 inch round) and line the base with parchment paper.
- Beat butter, sour cream and sugar together till creamy (I used a wooden spoon). Add eggs one at a time.
- Add lemon/orange zest, mix to combine.
- Add sieved flour and baking powder and mix until everything is smooth.
- Place batter into prepared pan and smoothen the top with a spatula.
- Place fruits on top and decorate as desired, remember not to press down the fruits.
- Bake in preheated oven of 180C for 60-70 minutes or until the skewer comes out clean.
- Leave to cool on wire rack and sprinkle with icing sugar if desired.