mixed fruit pastry cake

mixed fruit pastry cake

Today is the eve of the Lunar New Year. An advanced happy Lunar New Year to all my friends!

This very popular cake is what I’ve chosen to bake for my parents to bring to my relatives this year. This cake was described as addictive and delicious, in many blogs. I had to make it.

Another great excuse to bake this cake would be if you had tinned fruits sitting around the pantry that you had to use. I chose a combination of tinned peaches, tinned longans and fresh plums.

Mixed fruit pastry cake (adapted from Anncoo Journal)

  • 3 eggs, lightly beaten
  • 100 grams unsalted butter
  • 2 tbsp yogurt/sour cream (I used milk kefir)
  • 150 grams castor sugar
  • 1 tbsp lemon juice
  • zest from 1 lemon
  • 1 tsp vanilla extract
  • 210 grams plain flour
  • 1 tsp baking powder
  • 3 pieces of tinned peach halves, 3 small plums and 7 pieces tinned longans
  1. Grease and line the base of a 9 inch round tin. Preheat oven to 180 C. I used a dark colored tin so I baked the cake at 165 C.
  2. Rinse and pat dry all fruits. Cut peaches and plums into thick slices.
  3. Sift plain flour and baking powder in a large bowl.
  4. Cream butter, yogurt/sour cream and sugar until light and fluffy.
  5. Slowly add in eggs. Beat for another 2 minutes to combine.
  6. Add in lemon juice, lemon zest and vanilla extract. Beat to combine. The mixture will be curdled.
  7. Add in sifted dry ingredients. On low speed, mix until just combined.
  8. Scrape batter into prepared tin and arrange fruits on top.
  9. Bake for 60-70 minutes. Cover the top of the cake with aluminum foil around 45 minutes into baking. Test if the cake is done with a skewer at 55 minutes. It should come out clean when done.

mixed fruit pastry cake1

Take care not to over-bake the cake. I placed a half sliced plum in the center of the cake. It looks fine but the trouble comes when slicing the cake. The plum disintegrated. Ha.

This cake tastes better the next day. On the actual day of baking, when I tried a slice, it was a bit hard and slightly dry. The next day, it was softer and moist. The flavors melded together and the tang from the peaches and plums, together with moist buttery cake and the fragrance of the lemon zest, made this cake into what was described in most blogs..addictive and lovely.

Wishing everyone a Happy Lunar New Year and may the coming year bring happiness and joy! 🙂

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