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.
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.
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!
Rate the Recipe:
Based on 11 Review(s)
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Selena
Look very Yummy! Have to try with this recipe. Thanks. All of your dishes are delious.
Selena
I mean delicious*
Rasa Malaysia
Thanks Selena.
Bonnie
Could you please convert the recipe Fruit Pastry Cake from metric to American.
Thank you
Rasa Malaysia
The recipe is in BOTH measurements.
Lisa
Hi Rasa. What Bonnie is asking for is measurements by volume, not weight (where I live, we measure flour, sugar, sour cream, and butter in cups — not by grams or ounces).
Rasa Malaysia
Sorry but I don’t have the measurement in cups.
Rebecca
I think those who wanted to bake cakes Must invest a weighing machine and cooking measuring spoons as it is very hard to measure in cups. Baking powder or baking soda must be accurate Or you cake will not raise !! All measuring is level and not heap spoon. Or you go to http://southernfood.about.com/library/info/blconv.htm
Angela Sciurca
Do you think a springform pan would work? I think it mght be easier to unmold. thanks. Looks yummy.
samir
DearRasa
i want to practice malaysian cooking food in malaysia,i am seeking for malaysian food cooking school from end of august 2013
SH lim
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!
Enrique
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
rxcat
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.
Doreen
Do you bake the fruits together with the cake?
Mrs Wei
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.
Farah
Hi there! Made this today and it is so so good! Thank you for your amazing recipe!
Julia
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!
Mani
Hi Rasa,
Love ur recipes m going to try this weekend. Thanks for all your recipes!!
Rasa Malaysia
Hi Mani, thanks for your sweet comment.
Mani
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!!
Mani
I have attached picture for your feedback plz . Thanks n Regards!!