Fruit Pastry Cake
100g butter, softened at room temperature
200g caster sugar (I cut down to 180g)
50g sour cream (I replaced with same amount of low fat yogurt) [I used full fat yogurt]
3 eggs, lightly beaten, room temperature
1 teaspoon pure vanilla extract
1 teaspoon lemon or orange zest [I omitted this]
210g plain flour [I replaced with self-raising flour]
1 teaspoon baking powder [I skipped this because I used self-raising flour]
500g fruits* tossed with 2 tablespoon sugar*
(You can use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits that are not too juicy. I omitted the sugar and used as much fruits, either fresh or canned, as needed to fill the top of the cake)
- Wash, cut (chunks or slices, as desired) and drain fruits, toss with sugar (if desired) and set aside. (if using canned fruits, wash the fruits to remove the syrup, omit the sugar).
- Grease (with butter) and flour the side of a 9″ round pan or a 8″ square pan and line the base with parchment paper.
- With an electric mixer, cream butter, sugar and sour cream (or 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. (To avoid getting flour all over my work surface, I mixed the flour into the batter using a spatula, just a few strokes will do, then I used the electric mixer to mix the batter till 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 the batter. Decorate the fruits as desired.
- Bake in pre-heated 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.
- 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.
- I used 180g of sugar, but still found the cake to be slightly on the sweet side. However, the natural tang of the strawberries and blueberries helped to balance out the sweetness.
Overall, this was a light, pleasant cake. Compared to butter cakes, this isn’t as rich. The fruit topping is very appealing and provides a refreshing taste. However, I feel that the cake tends to dry out faster, due to its low fat content. But if you’re looking for a healthier alternative, this is it!