Friday, July 16, 2010

Fruit Pastry Cake

There are quite a number of postings about it and I'm dying to try it out.

Oh darn!! I don't have any canned peaches, only a can of sliced pineapples. Pineapple-Upside-Down cake??? Nah! Stick to my original yearning!

So I decided on a fruit pastry cake.

What I used: (see my original lemon cake recipe, tweaked for this cake)

170g salted butter, softened
110g caster sugar (original 200g)
3 large eggs
2 tablespoon sour cream (I used Bulla's light)

30g ground almond
1 1/2 teaspoons vanilla extract

150g plain flour sifted with 1 teaspoon baking powder

1 can sliced pineapples, halved
125g fresh blueberries
20g dried cranberries (optional)

What I did:

1. Cream butter, sour cream and sugar till light and fluffy and then add eggs one at a time.

2. Once the eggs are combined, add vanilla and ground almond and mix well.

3. Then add in flour in 3 batches and mix well.

4. Pour into greased 10-inch/26-cm round tin. I used two oval tins. The batter should be about 3 cm high.

5. Arrange fruits and bake at 180 deg C for 40 minutes or till skewer comes out clean.

I find the pineapple slices rather pale. I should have sprinkled some sugar on them before baking so that it will caramelised and give the golden look. OR I should have gone out to get a can of peaches - they would have given a more handsome look. :p
Tastewise, the cake was not sweet nor cloying because the pineapples were slightly tangy. The little cranberries added did not make a difference in flavour. I will omit them next time.
The blueberries were good, bursting out in their juices when I bit into them. Hmmm..........


  1. No need to open up a can of peaches, get fresh peaches and plums. They are available now.

  2. Your pastry looks delicious and I definitely have to try this. That is a great combo of fruit and I can imagine how good it tastes! Way to go! This is my first time here and I'm glad I found you!

  3. Fresh blueberries are great for such bake. Yumm..

  4. Hi Ladies,
    Thanks for dropping by.

    Was on a spur of the moment thingy to bake.

    My pleasure 'meeting' you! You can add any fruit you fancy.

    Blueberries are great. Just make sure they are intact so that you can feel the 'burst'.

  5. DG,
    Thanks, I enjoyed the cake and because the pineapple slices were tangy, so it wasn't so sweet.

  6. Wah, another fruit pastry cake ... It seems like the Fruit Pastry Cake fever is spreading among the Singaporean-Malaysian food bloggers. Scary, man! Haha!

    No worries. Yours looks just as good! Sometimes, I love my dessert being on the not-too-sweet side. I don't mind having pineapples on mine. ;)

    Nice to stumble upon your blog! Keep it up! You mind me calling you Ah-Ma? Haha!

  7. Hi Pei-Lin,
    Don't mind the granny part. Glad you dropped by!


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