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.
How Many Calories per Serving?
This recipe is only 460 calories per serving.
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Fruit Pastry Cake
- 100 g unsalted butter, softened
- 180 g castor sugar
- 50 g sour cream (or replaced with same amount of low fat yogurt)
- 3 large eggs (lightly beaten, room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon or orange zest
- 210 g all-purpose flour/ plain flour
- 1 teaspoon baking powder
- 500 g fruits (tossed with 2 tbsp sugar, optional)
- 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)
- Grease and flour the sides of a 9” round pan or 8” square pan and line the base with parchment paper.
- With a electric mixer, cream butter, sugar and sour cream (yogurt) till 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.
- Sieve over flour and baking powder and mix till smooth.
- Pour batter into prepared pan and smooth out the top with a spatula.
- Arrange fruits on top, do not press the fruits down into the batter. Decorate the fruits as desired.
- Bake in preheated oven at 180°C (350°F) 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.
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I tried this recepi and the fruits were sinking! What i did wrong? I did not even press the fruits to the batter
Coat the fruit with flour.
Love ur recipes m going to try this weekend. Thanks for all your recipes!!
Hi Mani, thanks for your sweet comment.
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!!
I have attached picture for your feedback plz . Thanks n Regards!!
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.
Hi there! Made this today and it is so so good! Thank you for your amazing recipe!
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.
Do you bake the fruits together with the cake?