VISIT OUR SISTER SITE: EASY WEEKNIGHT
RECIPE BOX: / REGISTER

Rasa Malaysia: Easy Delicious Recipes

Rasa Malaysia: Easy Delicious Recipes

PinterestInstagramYoutubeRSS
You are here:Home / Recipes / Baking Recipes / Fruit Pastry Cake

Fruit Pastry Cake

Jump To Recipe
Recipe Index

Fruit Pastry Cake - yummy, juicy fruits on top of a rich and sweet cake. AMAZING recipe that you have to bake | rasamalaysia.com

Fruit Pastry Cake – yummy, juicy fruits on top of a rich and sweet cake. AMAZING recipe that you have to bake!

Easy homemade baked fruity pastry whole cake.

I love going to farmer markets during summertime.

One of the things that I really enjoy is checking out the many fresh fruit stalls with wide varieties of colorful, beautiful, and bountiful fruits.

Various sorts of berries, peaches, plums, pluots, pears, nectarines, and the list goes on.

It’s such a beautiful sight, and I would always buy more than we can eat.

Easy and delicious fruit pastry cake (水果蛋糕) recipe.

Anyway, summer is prime time to make fruity cakes or desserts, such as this mixed fruit pastry cake, a recipe contributed by my friend CP Choong. She has previous shared with us the mini egg cake, Sicilian orange cake, and lemon cream cake recipes.

With endless summer dishes, it’s always refreshing to wash down all the BBQ’s and grilling (click the link to check out my BBQ/grilling recipes) with a slice or two of these utterly refreshing fruit pastry cake.

A slice of fruity pastry cake, ready to serve.

What I really love about this fruit pastry cake is that I can choose the fruit toppings for this cake.

If you love berries, use more of them.

If you like a combination of everything, you can do that, too.

The key is choosing your favorite fruits, and hopefully in various colors so the fruit pastry cake looks absolutely gorgeous and beautiful.

Enjoy the natural bounty of summer fruits while you can.

Enjoy!

5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
    REGISTER TO SAVE RECIPE »
    Print
    Leave a review 🡢

    Fruit Pastry Cake Recipe

    Servings 6 people
    Prep Time
    Cook Time
    Total Time
    Contributed by: CP Choong

    Fruit Pastry Cake - yummy, juicy fruits on top of a rich and sweet cake. AMAZING recipe that you have to bake.

    Calories 460 kcal
    Author

    Ingredients

    • 100 grams unsalted butter, softened (3.5 oz.)
    • 180 grams castor sugar (6.5 oz.)
    • 50 grams sour cream or replaced with same amount of low fat yogurt (1.5 oz.)
    • 3 large eggs, lightly beaten, room temperature
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon or orange zest
    • 210 grams all-purpose flour/ plain flour (7.5 oz.)
    • 1 teaspoon baking powder
    • 500 grams fruits (tossed with 2 tbsp sugar, optional) (18 oz.)
    Click Here for Conversion Tool

    Directions

    1. 1
      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 syrup, omit the sugar)
    2. 2
      Grease and flour the sides of a 9” round pan or 8” square pan and line the base with parchment paper.
    3. 3
      With a electric mixer, cream butter, sugar and sour cream (yogurt) till light and fluffy.
    4. 4
      Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled)
    5. 5
      Add vanilla extract and zest. Mix to combine.
    6. 6
      Sieve over flour and baking powder and mix till smooth.
    7. 7
      Pour batter into prepared pan and smooth out the top with a spatula.
    8. 8
      Arrange fruits on top, do not press the fruits down into the batter. Decorate the fruits as desired.
    9. 9
      Bake in preheated oven at 180C (350F) for 60-70 minutes or until a skewer comes out clean when inserted into the cake. Cover the top with aluminium foil in the last 15 minutes of baking to prevent the top from over browned.
    10. 10
      Leave the cake to cool in the pan for 5-10 minutes. Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar if desired.

    Recipe Notes

    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.

    Nutrition Facts
    Fruit Pastry Cake Recipe
    Amount Per Serving (6 people)
    Calories 460 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 10g63%
    Cholesterol 122mg41%
    Sodium 45mg2%
    Potassium 221mg6%
    Carbohydrates 69g23%
    Fiber 2g8%
    Sugar 39g43%
    Protein 7g14%
    Vitamin A 840IU17%
    Vitamin C 2.3mg3%
    Calcium 64mg6%
    Iron 2.3mg13%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course: Dessert
    Cuisine: Baking
    Keyword: Fruit Pastry Cake
    Love this Recipe? Try More »

    Latest Recipes:

    If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.

    Pin26K
    Share347
    Tweet
    26K Shares
    If you try my recipe. please share it on social media using
    hashtag #rasamalaysia on so I can see your creations!
    JOIN RASA MALAYSIA INSIDERS ON FACEBOOK

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    23 COMMENTS... read them below or add one

        • Reply

          Hi Rasa,

          Could not wait to try it. So after I was back from work I made a smaller one just taking 1/4 of every ingredient n got 4.5 stars ?. I wanted to try first coz m really new to baking. It turned out great moist n tasty. Thanks so much!! Just one question how thick should we cut fruits? Also if U can do tutorial for chocolate decorations. Thanks again!!

    3. Reply

      Hi,
      This cake looks so delicious! But I was wondering what you meant when you wrote you ‘omitted’ the sugar in your Cook’s Notes. Does this mean you simply didn’t add any sugar at all into the cake batter? I tend to like cakes that aren’t overly sweet so I was just wondering if that was what you meant.
      Thanks!

    5. Reply

      Hi,

      Thank you for the recipie.
      Would like to ask how long I can keep the cake and if it needs to be refrigerated.

      Thanks in advance.

    7. Reply

      Hi Rasa,

      Love your recipes. But this is a recipe that I remembered on Sunset Magazine over 10 yrs ago. It’s a simple to make but awesome in flavor, that you can customized to your tastes. I use 1C all purpose flour, 1C sugar, 1/2cup (1 stick) butter/margarine, 2 eggs, 1t baking powder. Customize by adding 1t vanilla, almond, orange flavoring. Use 1 cup of fruit sliced arranged on top with a sprinkle of sugar over the fruit. Best to use fresh fruit in season/or frozen berries. Can add drained canned fruit to make a “fruit cocktail” cake like some asian bakeries. Also use a springform cake pan or tart pan if you can.

    8. Reply

      Hi Rasa,

      It’s the first time I visit this website. I used to bake some cakes at home and I’d like to try with the Fruit Pastry Cake and also with the Lemon cream cake. They look delicious.

      Read you soon!

      Enrique

    9. Reply

      Hi Rasa,
      I used your fruit pastry cake recipe to make a surprise birthday cake for a friend and it turned out “almost” like the cake in your photo! Your step by step recipe was easy to follow and the result was a happy party! Thank you!

    10. Reply

      DearRasa
      i want to practice malaysian cooking food in malaysia,i am seeking for malaysian food cooking school from end of august 2013

    11. Reply

      Do you think a springform pan would work? I think it mght be easier to unmold. thanks. Looks yummy.

    As Seen On ...