Fruit Pastry 水果蛋糕

I made this popular pastry for three friends during our gathering. Can you believe this was my first attempt and it was given away as gift?

I actually planned to test it out first before the gathering. I went to the nearby supermarket thinking to buy some fresh strawberries and blueberries for the cake. However, I couldn't find any (this is always the case, when you want to buy none is available, when you not intend to buy you always see them on the shelf).

I remembered I had a can of peach in my kitchen cabinet. So I went home empty handed with the intention to use canned peach for the topping. But who know I was wrong, I couldn't find the canned peach. As I was lazy to go out again I called off the plan.

On the day of gathering I went ahead to make this cake but with a backup plan to make another cake if this failed. As I never tried this cake before, I reserved some batter to make a small cup cake for myself to taste.

I was lucky that the cake turned out quite well. The taste was very refreshing and fragrant. On the same day I also made some pandan flavoured clear water cake to give away.

I first saw this nice cake two years ago in BakingMum's blog and I left a message to tell her that I would like to give it a try. For some reasons I didn't make it. I must thank HHB and BHM for reminding me two years later. Else I will miss out this wonderful recipe.

Fruit Pastry

Ingredients:

(A)

165g sugar (original 200g)

100g butter

55g sour cream/yogurt (original 50g) (I used F&N Alive mango low-fat yogurt)(see note)

(B)

3 eggs
(C)
1 tsp vanilla extract

1 tsp lemon/orange zest

(D)
210g plain flour }

1 tsp baking powder } sift together

(E)

500g fruits* (I think the amount of fruit depends on the surface area of the pastry)

2 tablespoon sugar for tossing(optional)

*strawberry, blueberry, kiwi, apricot, peach, grapes, pear, cherry, plums, orange, pineapple, or even canned fruits like longan, lychee.

Method:
1) Wash, cut and strain fruits in a strainer. Toss with sugar (if desired) and set aside. Omit sugar if using canned fruits.
2) Grease and flour the side of a baking pan (7"x11" or 9" round) and line the base with parchment paper.
3) Beat (A) together till light and fluffy. Add (B) one at a time, mix well.
4) Add (C), mix to combine.
5) Add sieved (D) and mix until everything is smooth.
6) Place batter into prepared pan and smoothen the top with a spatula.
7) Place fruits on top and decorate as desired, remember not to press down the fruits.
8) Bake in preheated oven of 180C for 60-70 minutes or until the skewer comes out clean. Leave to cool on wire rack and sprinkle with icing sugar if desired.

Note:
1) Though the cake is not dry if I were to make again I will add extra yogurt to make it moister and some lemon juice to give a tangy taste.
2) I used 3 small aluminium trays, baking time cut down to about 30 mins.
3) I suggest cutting the fruits in small chunks and not too thick so that the bake is more even.

I agree with HHB that this cake is additive! I would probably bake it again this coming weekend. Happy Baking!