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Yet Another Fruit Pastry Cake

Saturday, 4 September 2010

I couldn't resist and jumped on the fruit pastry cake bandwagon. You've probably seen this gazillion times now, but it's still so pretty to look at, doesn't it?? The bright and colourful fruits beautifully arranged on a pool of buttery pale yellow batter...

Fruit pastry cake 1

In my case, that's before baking.

Again, I failed to follow the recipe's directions and totally ignored the 'Cover the top with a piece of aluminium foil (greased with butter!) in the last 15 mins of baking to prevent the top from getting too browned' part.

Fruit pastry cake 2 obviously came out 'too browned'. Too embarassed to show you guys the entire top view.

Fruit pastry cake 3

Reminds me of bread and butter pudding actually with the 'too browned' crust. It was really crispy fresh out of the oven and went really well with the soft and tender cake. And the fresh fruits on top added a really nice tang to it.

Fruit pastry cake 4

Ingredients: 9-inch cake
Adapted from Baking Quinn (I doubled the recipe cause I was greedy)
  • 200g butter - softened at room temperature
  • 400g caster sugar
  • 100g sour cream
  • 6 eggs - room temperature, lightly beaten
  • 1 tbs pure vanilla extract
  • Zest of 1 lemon
  • 420g self raising flour - sifted (I ran out of plain flour)
  • Fruits (I used fresh peaches, blueberries and strawberries. You can use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits that are not too juicy.)

  • Wash,drain and cut fruits. Leave aside for later use.
  • Lightly grease and flour the side of a 9" round pan and line the base with parchment paper.
  • Cream butter, sugar and sour cream until 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.
  • Mix in flour.
  • 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-heat oven at 180°C for about 1 hr or until a skewer comes out clean when inserted into the cake (although I doubled the recipe, the cake was done in about 1 hr 15 mins.). Cover the top with a piece of aluminium foil (greased with butter!) in the last 15 mins of baking to prevent the top from getting too browned.
  • Leave the cake to cool in the pan for about 5~10 mins. Unmold and transfer to wire rack to let cool completely.
  • I suggest eating it while it's still warm, serve it with some vanilla ice-cream!

Fruit pastry cake 5

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