Tak sangka kek ni first time buat 2013...now dia jadi viral ea...but resepi lebih simple....
Fruit Pastry Cake
Mula2 tengok FB Ninaz, dia taruk gambar kek ni memang terliur...lalu mintak resepi dari Ninaz....kebetulan anak bbsitter bertunang n saya tak tau nak bawak buah tangan apa untuk dia...lalu kek ni la saya buat actually dah dua kali...1st time bawak pot luck kat opis...skali buat alhamdulilah menjadi...ni amik resepi asal la ea...rasanya resepi ni dari blogger masak yang terkenal gak...tapi lupa blognya...sori yang empunya...nanti saya try carik siempunya resepi original ea...terima kasih banyak sebab kongsi resepi yang enak!
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| Memang sedap...yummy! |
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| Untuk Famili Kak Semah(bbsitter) |
Ingredients
100g Butter, soften at room temperature
200g Caster sugar (I cut down to 180g)
50g Sour cream (2 tbsp) (I used low fat yogurt)
3 Eggs, lightly beaten
1 tsp Vanilla extract
1 tsp Lemon or orange zest (i used lemon)
210g Plain flour - sifted
1 tsp Baking powder (I used double acting baking powder)
500g Fruits tossed with 2 tbsp sugar
(You can use strawberries, blueberries, peaches, bananas, pearls, apples, pineapple, or any other fruits that are not too juicy.) - I used grapes, apples, bananas and prunes.
Method:
- Wash, cut (chunks or slice as desired) and drain fruits, toss with sugar (if desired) and set aside. (if using canned fruits, wash the fruits to remove syrup, omit the sugar).
- Grease with butter and flour the side of a 9" round pan or a 8" square pan and line the base with parchment paper.
- Cream butter, sugar and sour cream till light and fluffy.
- Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture appear slightly curdled)
- Add vanilla extract and zest.
- Dump in sifted flour and baking powder and continue to cream the batter with mixer until smooth. Pour batter into prepared pan and smooth out the top with a spatula.
- Arrange fruits on top, don't press the fruits down into batter. Decorate the fruits as desired.
- Bake in preheated oven at 180C for 60-70mins or until 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.
- Leave the cake to cool in the pan for about 5-10 mins. Unmold and transfere to wire rack to let cool completely.
- Dust the cake with some icing sugar if desired.
100g Butter, soften at room temperature
200g Caster sugar (I cut down to 180g)
50g Sour cream (2 tbsp) (I used low fat yogurt)
3 Eggs, lightly beaten
1 tsp Vanilla extract
1 tsp Lemon or orange zest (i used lemon)
210g Plain flour - sifted
1 tsp Baking powder (I used double acting baking powder)
500g Fruits tossed with 2 tbsp sugar
(You can use strawberries, blueberries, peaches, bananas, pearls, apples, pineapple, or any other fruits that are not too juicy.) - I used grapes, apples, bananas and prunes.
Method:
- Wash, cut (chunks or slice as desired) and drain fruits, toss with sugar (if desired) and set aside. (if using canned fruits, wash the fruits to remove syrup, omit the sugar).
- Grease with butter and flour the side of a 9" round pan or a 8" square pan and line the base with parchment paper.
- Cream butter, sugar and sour cream till light and fluffy.
- Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture appear slightly curdled)
- Add vanilla extract and zest.
- Dump in sifted flour and baking powder and continue to cream the batter with mixer until smooth. Pour batter into prepared pan and smooth out the top with a spatula.
- Arrange fruits on top, don't press the fruits down into batter. Decorate the fruits as desired.
- Bake in preheated oven at 180C for 60-70mins or until 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.
- Leave the cake to cool in the pan for about 5-10 mins. Unmold and transfere to wire rack to let cool completely.
- Dust the cake with some icing sugar if desired.
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