Fruit Pastry Cake. Fruit Pastry Cake - yummy, juicy fruits on top of a rich and sweet cake. AMAZING recipe that you have to bake! I love going to farmer markets during summertime.
Eggless Pineapple Pastry Recipe by Chef Niru Gupta.
This sponge cake will never fail to impress Nothing like a fruity treat!
You and your family will love this fresh fruit pastry, swathed in a cloud-like.
You can cook Fruit Pastry Cake using 10 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Fruit Pastry Cake
- 🢂 100 gr of unsalted butter.
- 🢂 160 gr of castor sugar.
- 🢂 50 gr of plain yogurt/sour cream.
- 🢂 3 of large eggs.
- 🢂 200 gr of all purpose flour.
- 🢂 10 gr of milk powder.
- 🢂 1 of sdt baking powder.
- 🢂 1 of sdt vanilla extract.
- 🢂 of lemon zest from 1 whole lemon.
- 🢂 500 gr of fresh fruits, chunked or sliced, (tossed with 2 tbsp of sugar - optional).
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step by step Fruit Pastry Cake
- Grease and flour the sides of 8” square pan and line the base with parchment paper..
- Preheat oven to 350 F..
- Whisk together flour, baking powder, and milk powder. Set aside..
- Beat butter, sugar, and yogurt/sour cream until light and fluffy..
- Mix in the eggs, one at a time, beating well after each addition..
- Mix in the lemon zest and vanilla extract, then gradually fold in the dry ingredients..
- Pour batter into prepared pan and smooth out the top with a spatula..
- Arrange fruits on top as desired. Do not press the fruits down into the butter..
- Bake for 50-60 minutes or until a toothpick comes out clean when inserted into the cake. Cover the top with aluminum foil for 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. Take the cake out of the pan and transfer to wire rack to let cool completely. Dust the cake with some icing sugar if desired..
- Enjoy!😋.
Taiwanese pineapple cake 鳳梨酥 is made with crumbly shortcrust pastry encased with pineapple inside. A favorite dessert especially during Chinese New Year. While fruit sando is traditionally made with Hokkaido milk bread, my variation uses sponge cake, lemon chantilly cream, and fruits soaked in. See more ideas about Recipes, Food, Dessert recipes. One reason fruit cakes often bake crumbly is because the flour used is a plain pastry sort that So here I've replaced the usual plain flour with strong bread flour, and this will ensure that the cake slices.
