Saturday, August 28, 2010
Fruits Pastry Cake II
I still have some canned peaches in the fridge, baked this fruits pastry cake again to use up the canned peaches. As the canned peaches were not sufficient to fill up the whole cake, I sliced one apple to fill up the edge of the cake.
I realised that I didn't dust the snow powder on the cake after 1/4 of the cake was gone. No wonder felt something is missing on the cake but just couldn't figure out, really old liao hahaha...
I think the cake is not as pretty when without the snow powder so I dusted it for the 3/4 of cake :p. Do you agree with me? Which one looks prettier, with or without snow powder?
100g butter, soften at room temperature
150g caster sugar
50g plain yogurt
3 eggs, lightly beaten, room temperature
1 teaspoon pure vanilla extract
1 teaspoon orange zest
210g plain flour
1 teaspoon baking powder
some canned peaches and apples to fill up the top of the cake
some canned peaches (cut into cubes)
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 8" round pan and line the base with parchment paper.
3. With an electric mixer, cream butter, sugar and 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. Add in cubes canned peaches and fold to mix.
8. Pour batter into prepared pan and smooth out the top with a spatula.
9. Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired.
10. 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.
11. 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.
The cake is still as yummy as previous bake but the different was I used orange zest instead and added in the cube canned peaches in the cake. I prefer with lemon zest, I feel that orange zest is not as fragrant and tasty as lemon zest so for future baking, lemon zest will be my 1st choice.