July 20, 2011


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 ... @@

Recipe adapted from : bisousatoi and happyhomebaking