I saw this recipe 2 weeks ago and decided to bake it last night since its another of my " insomnia symptom" day. This turn out to be one of my favourite cake heehee... I love to see fruits on cakes. I have to ransack my fridge to look for fruits though I can only find strawberries , canned pineapple and apples ( my favourite Yummy!!! )
I was too excited and can't wait to try out this cake that I have forgotten to take the full view of the cake before cutting a slice out. ;)
The soft texture of the cake makes me can't resist although the weighing scale is calling out my name " you are gonna be over weight very soon " lol...... Anyway , dun be mistaken by that cute little yellow spoon . I just happen to grab it. It belongs to my baby. Its a gift from Canada to Kuala Lumpur from a beloved childhood friend . sweet yeah ...... :P
100 g Butter ( soften at room temperature )
200 g Castor Sugar ( I have cut it down to 180 g )
50 g Sour Cream ( Dats equal to 2 tbsp) ( I substitute this with Fresh Low Fat Yogurt )
3 Eggs ( lightly beaten )
1 tsp Vanilla Extract
1 tsp Lemon or orange zest ( I used Mixed Peel )
210 g Plain Flour - sifted ( I am out of all kind of flour so I used Suprfine Flour )
1 tsp Baking Powder ( I used Double Action Baking Powder )
500 g Fruits of your choice tossed with 2 tbsp sugar
Clean , cut fruits into chunks that u like , drain fruits , toss with sugar and set aside. ( If using canned fruits , make sure to wash the fruits to remove syrup , omit the sugar )
Preheat oven to 180 C . Grease and flour a 8" round pan .
Cream butter , sugar and sour cream till light and fluffy .
Beat in eggs , one at a time . Make sure to mix well after each addition.
Turn mixer to low , add vanilla , flour and zest . Mix well till batter turn smooth .
Bake in preheated oven for 60 - 70 minutes ( or until skewer comes out clean when inserted into cake ) . Cover the top of the cake with aluminium foil in the last 15 minutes if baking to prevent thr top from getting over browned .
Leave the cake to cool in the pan for about 5-10 minutes . Remove the cake from the mould and dust with icing sugar.
Voila the ever interesting Fruit Pastry Cake is ready to be served.
I have no regrets substituting with Superfine Flour . It turns out to be real soft and nice with the taste of mixed peel . Happy trying ... @@