Pastry fruit cake

Deman makan kek.... dah dua hari berturut turut buat kek. Lagipun buah peach dalam tin dah beli lama terperuk dalam stor nanti jika di simpan lama expired pulak. Bila dah jumpa resepi nie apalagi di tunggukan. Tapi mengikut cakap orang orang yang telah mencuba resepi ini ianya lebih sedap di simpan seharian sebab air dari buah buahan ini akan meresap ke dalam kek serta menjadikan kek rasa lebih baik. Tapi di rumah ku sebaik saja kek masak dan sejuk apalagi terus potong dan rasa. Teruja sangat nak rasa kesedapan kek ini lagipun kat luar rumah hujan perut pun terasa lapar. Habis lah diet ku nanti nak sarong baju nampak sendat kat perut  arghhhh malu.

Sebelum di bakar. Saya guna buah peach saja untuk first try . Alhamdulilah memang menjadi dan sedap pulak. Rasa buah peach masam manis dengan kek memang serasi. Next time buat kena cari buah strawberry dan cheery ata blueberry . Pisang boleh tak......nanti kita cuba ye.

Saya perlu mohon maaf pada empunya resepi ini sebab saya terlupa sungguh nak link blog dia bersama resepi yang di kopipaste. Harap empunya blog tu tak marah dengan saya yang careless nie.
Apapun nie lah resepi beliau yang saya guna.

Pastry fruit cake

100g butter, soften at room temperature

200g caster sugar (I cut down to180g)

50g sour cream (I replaced with same amount of low fat yogurt)

3 eggs, lightly beaten, room temperature

1 teaspoon pure vanilla extract

1 teaspoon lemon or orange zest

210g plain flour

1 teaspoon baking powder

500g fruits* tossed with 2 tablespoon sugar*

(You can use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits that are not too juicy. I omitted the sugar and used as much fruits, either fresh or canned, as needed to fill the top of the cake)

Method:

1.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).

2.Grease (with butter) and flour the side of a 9" round pan or a 8" square pan and line the base with parchment paper.

3.With an electric mixer, cream butter, sugar and sour cream (or yogurt) till light and fluffy.

4.Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled.)

5.Add vanilla extract and zest. Mix to combine.

6.Sieve over flour and baking powder and mix till smooth. (To avoid getting flour all over my work surface, I mixed the flour into the batter using a spatula, just a few strokes will do, then I used the electric mixer to mix the batter till smooth.)

7.Pour batter into prepared pan and smooth out the top with a spatula.

8.Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired.

9.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 mins of baking to prevent the top from getting over browned.

10.Leave the cake to cool in the pan for about 5~10 mins. Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar if desired