g fruit (strawberries, blueberries, peaches, bananas, apples, pineapple, etc, canned or fresh)
Serving Size: 1 (62) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 73 g33 %
Total Fat 8.2 g12 %
Saturated Fat 4.7 g23 %
Cholesterol 70.8 mg
Sodium 98.3 mg
Dietary Fiber 0.6 g2 %
Sugars 16 g63 %
Protein 4.1 g
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.