Fruit pastry cake

Name: Fruit pastry cake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 6
Cuisine: En
Ingredients: 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

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Dessert

6 servings

Very Easy

1 h 20 m

Ingredients

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

Preparation

Preparation15 min

Cook time1 h 5 m

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.