Tuesday, August 3, 2010

Fruit Pastry Cake

Posted by Quinn at Tuesday, August 03, 2010

This cake, to everyone probably need no further introduction. It was flooding the blogosphere years ago and has now make a come back. Couldn't remember anymore when I first saw it but the last post that really triggered me to make this was HappyHomeBaking's Post.

The beautifully arranged fruits over the cake, so colourful, so vibrant and completed with a sift of icing sugar left the cake charming and beautiful tasting. Perhaps, there is something I need to clarify. It's me and Aaron....While he's away, I couldn't help but I've found another guy. He's Irish and we really like each other. Been seeing him for a while and we've both been going for evening walk every other day that I'm not working and he's always there for me. Please meet Finnigan....My landlord and I and my other housemates, we all live in this huge mansion and live happily together. I know it's usually not the case but yeah, we do live harmonically. Finnigan's the family dog, Irish-terrier breed. I'm not much of a dog person but Finn changed it. I think if Aaron is not travelling this frequently, when we get our own place, I would love to get a dog too.


Back to the cake, I have nothing but good words to say about the cake. It's beautiful and browns beautifully. I really gotta thank my anodized pan for the even heating that cooks the centre of the cake to perfection.

Look at how evenly it browned. See the picture below and notice the two even brown line running through the bottom of the cake. The sides and bottom of the cake has a tender crust that tasted great as well as the yellow cake itself. Not too thick but just great ratio really....

I made one recipe, took one big slice and slice the rest smallish and brought it to my workplace and everyone really love it. I didn't cut back on the sugar but my fruits were really tart. Only the peach slices are sweet. They are the leftover from my Peach Melba.


The batter of the cake was really yellowish. I think it's the egg, the yolk was bright orange, I've never seen such bright yolk in my entire life really! The batter was thick and luscious and I confess, I dipped my fingers in twice just to taste the batter and I lick my spatula and whisk clean. I didn't even use an electric mixer. A hand whisk was all I need.

My beautiful anodized metal pan, buttered and floured generously. I am always freaking out if the cake refuse to plonk out from the tin in one piece!

Did I also mention I didn't want the cake to have the slightest dome. I wanted a flat tall cake. The batter was thick enough to hold it's shape. A trick here: Pour the batter into the pan and even out the top lightly. Then, spin the baking tin and you'll notice the batter spreading out towards the edges due to centripetal force. The cake batter will concave towards the centre of the cake.

Kinda hard to explain, not sure if the picture above shows you what I'm trying to say. By doing this, when the cake rises at the centre first, it will rise and be even with the sides as well, resulting in a flat cake, rather than a domed cake. I hope I made myself clear.

Then comes the fun part, arranging fresh fruits on the cake. Do note that you gotta slice the peaches to even thickness else the cake will cover some of it when baking. I felt the cake looks way way better before going into the oven but it doesn't matter, the beautiful aroma and taste that filled the kitchen after that made up for it's look.

Bake and cool it in pan for a while and unmould it onto a serving plate. No pieces of the fruit dropped off during the unmoulding process, they cling well to the batter.

Give the whole cake a good dust of icing sugar. The peaches were dusted but the sugar naturally seeps into it resulting into a beautiful macerated peaches.

Make a big cut and slice yourself a generous amount of serving. And give away the rest so everyone is happy. It's been a while since I last bake for others so everyone was happily munching away on the cake. Words like tender crumbs, moist cake, not too sweet when eaten together and yummy, they all filled my mind the whole of the day. And that is enough to make my day, I can be very simple-minded sometimes!



Fruit Pastry Cake
(adapted from HappyHomeBaking)

Ingredients:

100g butter, cubed smallish and softened to room temperature
1 cup castor sugar
50g sour cream (replaced with buttermilk)
1 teaspoon pure vanilla extract
Pinch of seasalt
1 teaspoon lemon or orange zest (replaced with a squeeze of fresh lime juice)
3 large eggs, at room temperature
210g plain flour*
1 teaspoon baking powder*
500g fresh fruits (I use 4 gigantic strawberries, handful of blueberries and canned peach slices)

* Just realise I ran out of baking powder. I substituted plain flour and baking powder for the same amount of self-raising flour and a pinch of seasalt.


Generously butter and flour an 9'' round baking pan and preheat your oven to 180°C. Cream the butter by itself until pale and smooth. Add in the sugar and continue mixing with a hand whisk until sugar completely dissolves. Run a finger through the batter and rub it, it should't feel grainy. Add in the buttermilk, vanilla extract, salt and lime juice and continue beating and creaming it until combined, light and fluffy.

Crack in one egg and gradually beat into submission. If you crack in the eggs and whisk very well after each addition, your batter shouldn't curdle but it really doesn't matter if it curdled. Sieve over the self-raising flour and mix till smooth. Pour batter into prepared pan and smooth out the top with a spatula. Give the pan a few good spin so batter spreads outwards.

Prepare the fruits. Use kitchen paper or a clean tea towel to wipe the peach slices and make sure it is not too wet. We don't wanna introduce too much moisture into the cake batter. Hull the strawberries and slice them in half. Arrange the fruits on top of the cake, anyway you like but just do not press the fruits into the batter.

Bake the cake in the preheated oven at 180°C for an hour or more until a wooden skewer comes out clean when inserted into the centre of the cake. Cover the top with a piece of aluminium foil (greased with butter!) in the last 15 mins of baking to prevent the top from getting too browned.

Cool the cake in pan for 10mins on a wire rack and then proceed to unmold and transfer the cake itself to the wire rack to let cool completely. Dust the cake with some icing sugar, slice and serve, just by itself or a dollop of cream and ice cream can kill no one.

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30 comments on "Fruit Pastry Cake"

DG on August 3, 2010 at 12:33 PM said...

Beautiful & delicious cake.

Esther on August 3, 2010 at 12:41 PM said...

Wow, your cake looks really pretty. I like the pattern of the fruits. Just so you know, I understood what you meant in your description of the centrifugal force. I thought it was pretty clear. :) Thanks for the tips. I'm so glad that you made this, I'm now motivated to make it myself.

Sonia (Nasi Lemak Lover) on August 3, 2010 at 2:04 PM said...

finally you also made this popular cake huh, look beautiful and good!

busygran on August 3, 2010 at 2:31 PM said...

Beautiful and nice colour combo. Even the cake texture looks golden and moist! :)

Christine@Christine's Recipes on August 3, 2010 at 2:58 PM said...

Beautiful fruit cake! You're very artistic.

Honey Bee Sweets on August 3, 2010 at 3:43 PM said...

Wooo...I love, yes love your copper pan!! I only own a frying copper pan (so dam heavy btw) and love it so much! Your cake is lovely, wish I can have one slice...or more!

Happy Homebaker on August 3, 2010 at 3:54 PM said...

This new guy you are meeting is so handsome!!! You should bake some cookies for him :) I have been eying a cookie recipe which I wanted to bake and send over to my boyfriend in the States. He's from Wales ;p

MaryMoh on August 3, 2010 at 4:00 PM said...

Looks beautiful and delicious. Would love to make. Thanks very much for sharing.

edith on August 3, 2010 at 7:21 PM said...

I tried this cake many years ago, shared by a European lady. Guess good stuff travels.

zurin on August 3, 2010 at 8:03 PM said...

Ohh i must try this then. it looks so so so good and pretty. I understand about the concave centre.. Iususally dip the centre out with a spatula but i think ur method wld makeit mor eeven...and more fun provided the whole cake tin doesnt spin off hte table an down to the floor...:P Bt i will sure try it next time for sure.

noobcook on August 3, 2010 at 10:41 PM said...

you decorated the cake so beautifully and with perfect symmetry :D And the new guy in your life is very cute, may I add ;)

Shirley @ Kokken69 on August 4, 2010 at 1:47 AM said...

Truly beautiful, Quinn! You can start baking these and supply to your local cafe!

CakeMistress on August 4, 2010 at 6:07 PM said...

How did I miss this from the blogosphere? Looks absolutely delightful and done to perfection.

Jo on August 4, 2010 at 10:22 PM said...

Quinn, the cake looks very good with all the fresh fruit in it gives it such a summery look. BTW Finnigan looks so cute .. I'm a doggie person that's why!

Pei-Lin@Dodol and Mochi on August 4, 2010 at 11:49 PM said...

Wah, another fruit pastry cake! LOL! Yours is just as beautiful as others' too!

Hey, glad you can find happiness and company amid the loneliness while Aaron is away ... No worries, I'm sure your buddies can keep you busy and feeling cheery all the way thru!

pigpigscorner on August 5, 2010 at 1:50 AM said...

haha I know what you mean, i've been seeing this A LOT. Yours looks gorgeous! wow, how do you spin the pan without spilling?! I have to try that technique.

Su-yin on August 5, 2010 at 5:09 AM said...

Loving the vibrant colours in the cake. It looks utterly yum. The sprinkling on icing sugar brought it to another level I think.

I never used to be a dog person - in fact when my sister wanted a dog I was totally against it. But somehow he ended up living in my room, and now he's like my baby. :) He follows me around all the time whenever I go home, dogs are truly man's best friends.

ICook4Fun on August 5, 2010 at 9:11 AM said...

The last time I baked this was in 2007 and looks like it is back in tread again now. Among all that I've seen and think yours look the best! Too pretty to eat :)

petite nyonya on August 5, 2010 at 4:41 PM said...

This is gorgeous! How to cut it? Too pretty! Finnigan is just adorable!!

Quinn on August 5, 2010 at 11:33 PM said...

Thank you for all the lovely compliments, credit back to Happy Home Baker. I just did what she did, the fruits and all. Ironic of how it reminds me of summer too albeit it being Winter here now.

Christine: Not very artistic really...Just arrange as you go and you'll be surprised at what you come up with, a masterpiece!

Bee Bee: Yes, it's very heavy! Think that's why the even heat transfer and even browning!

HappyHomeBaker: Thanks for the inspiration on this cake and I do bake doggy cookies for him once Baked it so long so it's real hard for him to chew on!

Zurin: It's not even funny if the cake really spins off the table to the floor. But the batter is lusciously thick so I doubt there will be spillage, hehe!

noobcook: Ahahaah...not very symmetrical if you look closely, I didn't even slice the peach equally but I couldn't be bothered, like I said, it's leftover from Peach Melba.

CakeMistress: Make some and show the blogosphere!!!

Jo: I love dogs too!

Pei-Lin: A dog is truly man's best friend. He can keep you busy for a while sometimes...

Ann: The batter is thick, when you spin, it spread to the side and stays that way. It doesn't spill since it's thick.

Su-yin: No ugliness that a dust of icing sugar can't cover! I was exactly like you, I was in fact scared of dogs last tie but Aaron got me loving dogs now!

Gert: Make it Gert, I saw your stone fruit cake and it kinda reminds me of this so I made it! I think everyone's also look pretty but mine suck after baking!

Petite Nyonya: Erm, it took me a while to cut too honestly and when I have the first bite and eventually finish the first slice, it didn't make me think twice to cut the whole cake up!

Elin on August 6, 2010 at 9:54 AM said...

Quinn...so you found an Irish guy and he is much hairier than Aaron...guess Aaron will be jealous :p

Glad you finally join the rest in baking this pastry cake. I want to bake this too after seeing yours :)) Well done and the vibrant colors make it more delectable :)

Jess @ Bakericious on August 6, 2010 at 12:59 PM said...

Quinn, finally is your turn to bake this cake, yummy right :). Your cake looks very pretty, b4 n after baked!

Ellie (Almost Bourdain) on August 9, 2010 at 3:22 PM said...

This is very pretty looking cake! I love it!

Clare @ Mrs Multitasker on August 9, 2010 at 3:50 PM said...

QUinn beautiful job! I remember seeing this on happyhomebaking a while back too and yours looks just as gorgeous! And the bit about spinning the pan made me smile =) I like to whack my pan against the counter to get the batter to spread out evenly.

Blessed Homemaker on August 13, 2010 at 1:16 PM said...

Beautiful cake you've got there!

And I love terriers!

wendyywy @ Table for 2..... or more on August 13, 2010 at 4:53 PM said...

Thanks for sharing about the way you spin your pan.
I'll try that next time.

Anncoo on August 18, 2010 at 12:17 PM said...

Hi Quinn, this is an addictive cake, did your colleagues asked for recipe?
Anyway please visit my new site and join a little giveaway.

Chase on August 21, 2010 at 3:14 AM said...

Why do they show all of that delicious food, then they show a dog are they trying to tell us the dog is food. The fruit pastry cake is my favorite food I love it but the only way to cook it is in a copper pan. The copper pan will cook your food all of the way through and it will also maximize the taste.

petite nyonya on September 9, 2010 at 2:50 PM said...

hey Quinn...how r thgs? u've been missing. hope all is well.

Quinn on September 20, 2010 at 2:07 PM said...

@Elin: Nope, Aaron will not be jealous, he is happy the dog is keeping me occupied and keeping me company actually :)

@Clare: Thank you! I thought the spinning technique was better than whacking, though I still whack to release trapped air bubbles but I sometimes get paranoid about destroying my baking pan!

@Chase: If you actually read what I wrote, you would have realised how I blend in the dog in my writing. It's just the way I write. This page is all about my life and food and dog is not a food please.

@Petite Nyonya: I'm good thank you. Life is back on track! I'm back!

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