Tuesday, May 4, 2010

Fruit Pastry

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.

Gave Aunty A a tray and I'm glad her family enjoys this cake ^-^

Fruit Pastry
(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)

3 eggs
1 teaspoon lemon or orange peel
1 1/2 cups (210g) plain flour *
1 teaspoon baking powder *
* sifted together

Some fruits**
2 tablespoon sugar
** strawberry, blueberry, kiwi, apricot, peach, grapes, pear, cherry, plums, orange, pineapple, or even canned fruits like longan, lychee


  1. Wash, cut and strain fruits in a strainer.  Sprinkle with 2 tablespoons of sugar and set aside.  Omit sugar if using canned fruits.
  2. 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.
  3. Beat butter, sour cream and sugar together till creamy (I used a wooden spoon). Add eggs one at a time.
  4. Add lemon/orange zest, mix to combine.
  5. Add sieved flour and baking powder and mix until everything is smooth.
  6. Place batter into prepared pan and smoothen the top with a spatula.
  7. Place fruits on top and decorate as desired, remember not to press down the fruits.
  8. Bake in preheated oven of 180C for 60-70 minutes or until the skewer comes out clean.
  9. Leave to cool on wire rack and sprinkle with icing sugar if desired.


tracieMoo said...

fresh fruits on a cake is always refreshing, light and nice :)
The natural sweetness.. yum! I was very tempted to make this cake.. I didn't have any canned peaches nor berries in hand. I should go get some :)

Blessed Homemaker said...

tracie, I'll be waiting for your updates ;-)

DG said...

Looks delicious, some more with peach on top. Yummy.

Bakericious said...

the cake looks delicious, cake with fruits is more healthy too, must bake this.

MaryMoh said...

This looks very delicious. Love the beautiful colour. I wish I can have some. I believe it would be very delicious too with mango. Thanks for sharing. MaryMoh at http://www.keeplearningkeepsmiling.com

Blessed Homemaker said...

DG, you must be a peach lover.

Bakericious, do give it a try and let me know how it turn out for you.

Mary, mango sounds yummy too!

Pete said...

Fresh fruit always add some extra flavours to cake.

muimui said...

Sori i'm a newbies in baking and i loves baking so much. Recently bought tecno eletric oven same model teo3400. I have trouble with the heat element and rack to place the cake. Can you kindly tell me which rack to bake cake and which element of heat. All my cakes turn out neither burn or under cook. Thank you so much :(

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