Skip to main content
logo
Food Advertising by

Fruit Pastry Cake


This 'Fruit Pastry Cake' does not need much introduction as it's been very popular amongst fellow bloggers recently.  Mine is adapted from 'Peng's Kitchen'.   I simplified it a bit as I only used two types of fruits, canned sliced peaches and fresh strawberries.



Drain off the syrup from the canned peaches and arrange them on the cake with the halved strawberries. 
After 70 mins. in the oven, the cake is transformed ..............you can dress it up a little or just leave it as it is.



I chose to dress it up a little.  Dusted some icing sugar on top and it looks like snow drops!  So pretty!









Not only is the cake pretty, it tastes great too with the fruits ........... just yummy!  A keeper for sure!

Ingredients
  • 100 gm butter
  • 200 gm caster sugar ( I reduced it to 170 gm)
  • 50 gm sour cream  ( I used low fat yoghurt)
  • 3 eggs, lightly beaten
  • 1  tsp vanilla
  • 1  tsp lemon/orange zest
  • 210 gm plain flour
  • 1 level tsp baking powder
  • 500 gm fruits tossed with 2 Tbsp sugar  ( I omitted this).  Fruits can be peaches, strawberries, blueberries, cherries, pineapples, pears or any other fruits that are not juicy.
  • Icing sugar, optional
Method
  1. Lightly grease and dust an 8 in. or 9 in. round springform cake pan.  Set aside.
  2. Sift flour with baking powder and set aside.
  3. Drain off the syrup from the canned peaches and cut the strawberries into half.
  4. Cream butter, sugar and yoghurt together till light and fluffy.
  5. Add in lightly beaten eggs, little by little and beat till well incorporated into the batter. (Mixture may curdle slightly).
  6. Add in vanilla essence and zest.  Mix to combine.
  7. Fold in sifted flour, mix well, scraping from the bottom and the sides of the mixing bowl.
  8. Pour batter into the prepared pan.
  9. Arrange the fruits on top, do not press the fruits down onto the batter.
  10. Bake in preheated oven @ 180 deg C for 60 - 70 mins. Test with skewer till it comes out clean. Cover the top with foil in the last 15 mins. of baking to prevent browning.
  11. Leave the cake to cool in the pan for about 5 - 10 mins.  Unmould and transfer to wire rack to cool.
  12. Dust cake with icing sugar if desired.






Comments

  1. This looks delicious. I love sweet things so this one has my name written all over it. The presentation on your photos is very well done.

    ReplyDelete
  2. Very addictive cake. I baked twice already but did not add icing sugar, add snow powder instead.

    ReplyDelete
  3. This cakes looks very moist and delicious. I would love to try too.....am drooling! :D

    ReplyDelete
  4. The cake looks so moist and addictive. lOl! I am loving it. Hope you're having a wonderful evening.
    Cheers, kristy

    ReplyDelete
  5. this remind me I have to bake one soon, simply yummy!

    ReplyDelete
  6. I baked twice, with and without the dusting of snow powder, the look so different, so much prettier with snow powder. The cake is definately a keeper.

    ReplyDelete
  7. Lovely colour combo! It's nice to have for tea time.

    ReplyDelete
  8. My kind of cake. Looks so moist too!

    ReplyDelete
  9. Cheah...that is a marvelous piece of cake. I want to try that too :) do you think it is the same taste like the one I made....stone fruit teacake?

    ReplyDelete
  10. wow you made this? You must really be a v good cook!

    ReplyDelete
  11. Arnold
    Thanks so much for dropping by!

    penny
    Young lady, this is not complicated, very straightforward.

    Anncoo
    Pardon me, what's snow powder? Very different from icing sugar?

    MaryMoh
    Yes,please do try it! The end result is soooo pretty!

    Kristy
    Yes, it's moist and nice!

    Sonia
    Yes, do jump into the bandwagon!

    ReplyDelete
  12. Jess
    Yes,totally agree with you!

    busygran
    Thanks for visiting! This cake is really yummy!

    Thanks, Shirley

    3 hungry tummies
    Too bad you can't have some!

    Elin
    Yes, taste more or less the same, moist but then different look! Two also good recipes!

    ReplyDelete
  13. wxin
    Thanks for visiting! This cake isn't difficult to bake and many fellow bloggers have posted theirs too!

    ReplyDelete
  14. What a lovely cake. It must be really tasty too with the peaches and strawberries.

    ReplyDelete
  15. I've been seeing a lot of these around, I want to make one too!

    ReplyDelete
  16. Such a gorgeous looking cake! Great texture and looks so moist..would love to try it too!Thanks for sharing:)

    ReplyDelete
  17. That's super delicious-looking fruit cake! Nicely designed pattern!

    ReplyDelete
  18. hi cheah, i dont know how i stumbled upon your blog..i'm from ipoh too.Nice blog. Allow me to add you into my blog lists.

    ReplyDelete
  19. pigpigscorner
    Yes, please do. It's indeed a very pretty cake!

    Jeannie
    Do try it, you'll be so pleased with the result!

    Thanks, Angie.

    lena
    Thanks for dropping by. Oh, I see you're from Ipoh too. Do feel free to add my blog to your blog list.

    ReplyDelete
  20. This is such a lovely looking cake! I bet it tastes delicious too.

    ReplyDelete
  21. petite nyonya
    Yes, it's pretty and tastes delicious too. Why don't you bake one too?

    ReplyDelete
  22. Hi. I m thinking yo bake this cake one day advance for my frd birthday. Can kn did the cake can keep in room temperature or?

    ReplyDelete
    Replies
    1. Sorry for the late reply. I suppose you can bake this cake and keep in the fridge, wrap it up in cling wrap. If in Malaysia,it's best to keep it this way but if you're in a cold country, you can just keep it in a container.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Osmanthus Chiffon Cake ~ 桂花戚风蛋糕

In Chinese medicine, Osmanthus is well known to detoxify the body, improve dry skin and reduce phlegm.  I like the sweet and fresh fragrance of the Osmanthus and this is a simple recipe.  It's a dessert, it's a snack, it's a breakfast or anything you want it to be.  Enjoy!



Osmanthus Chiffon Cake ~ 桂花戚风蛋糕
Ingredients
(A)
6 large egg yolks
120 gm plain flour
3 Tbsp honey
100 ml vegetable oil
240 ml hot water
4 Tbsp Osmanthus flowers

(B)
6 large egg whites
120 gm caster sugar
1.1/2 Tbsp or 14 gm cornflour

Method
Boil 240 ml water together with 4 Tbsp dried Osmanthus flowers.  Strain out 160 ml tea and keep the flowers aside.  Let the tea cool.Sift the plain flour twice.Whisk the egg yolks with honey, then add in oil, Osmanthus tea.  Mix well together and then add in the strained Osmanthus flowers to blend in.  Sift in the flour, mix well.Combine sugar and cornflour.In a clean bowl, beat egg whites till foamy, add in half the cornflour and sugar mixture, then gradually add in the b…

Passion Fruit Cake ~ 百香果蛋糕

This is a simple light sponge cake, moist and soft, full of fruity aroma.  I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar.  I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum'  .......definitely a keeper recipe for sure!






Passion Fruit Cake  ~  百香果蛋糕  
Ingredients

3 passion fruits100 gm caster sugar100 ml canola oil2 eggs50 ml plain yoghurt150 gm self-raising flour1 tsp  baking powder40 gm almond meal2 Tbsp seedsZest from a lemonSeeds and icing sugar to decorate  (optional)Method Press passion fruit pulp through a sieve, retain the juice and seeds.In a mixing bowl, whisk together sugar, oil, eggs, yoghurt and passion fruit juice till well combined.Sift flour and baking powder into the batter, mix on low speed.  Mix with a spatula and add in the lemon zest and almond meal.Add in 2 Tablspoons of seeds, mix till all ingredients are fully combined.Scoop the batter into an oiled a…