Fruit pastry cake

6 servings
15 min
65 min
Very Easy


Number of serving: 6
100 g butter, soften at room temperature

200 g caster sugar

50 g sour cream

3 eggs, lightly beaten

1 teaspoon vanilla extract

1 teaspoon lemon zest

210 g plain flour

1 teaspoon baking powder

500 g fruits tossed with 2 tablespoon sugar


  • 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 the syrup, omit the sugar).
  • Grease (with butter) and flour the side of a 9" round pan or a 8" square pan and line the base with parchment paper.
  • With an electric mixer, cream butter, sugar and sour cream (or yogurt) till light and fluffy. Dribble in the eggs gradually and beat till incorporated in the batter.
  • 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, don't press the fruits down into the batter.
  • Decorate the fruits as desired. Bake in pre-heat oven at 180degC for 60-70 minutes or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 minutes of baking to prevent the top from getting over browned.
  • Leave the cake to cool in the pan for about 5 10 minutes. Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar if desired.


Fruit Pastry Cake, photo 1Fruit Pastry Cake, photo 2Fruit Pastry Cake, photo 3


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