Fruit Pastry Cake

DIRECTIONS

• Wash, cut (chunks or slices, as desired) and drain fruits. Toss with a bit of sugar if desired. Set aside.
• Grease (with butter) and flour the side of a 9" round pan or a 8" square pan and line the base with parchment paper.
• With an electric mixer, cream butter, sugar and yogurt till light and fluffy.
• Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled.).
• Add vanilla extract and zest. Mix to combine.
• 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.).
• Pour batter into prepared pan and smooth out the top with a spatula.
• Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired.
• 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.
• Leave the cake to cool in the pan for about 5~10 minutes Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar if desired.