Pastry Fruit Cake

Finally try out this Pastry Fruit  Cake. I saw many good reviews on this cake.  This cake first caught my eye when HHB posted it here，quite a number of my baking friends tried and give their thumbs up too. I love the colours of the fruits as it really make the cake look wickedly delicious!

  

Here's my version of the Fruit Pastry Cake. I bake it in a 9" round pan, topped with canned peaches and blueberries.  My kids commented that the cake smell good while it was still baking in the oven. This cake is like a cross between a butter cake and sponge cake, taste really good!!!

Ingredients:

100g butter, soften at room temperature
200g caster sugar
50g sour cream (I replaced with low-fat plain yogurt)
3 eggs, lightly beaten, room temperature
1 teaspoon pure vanilla extract
1 teaspoon lemon or orange zest (I used orange zest as it smell nicer)
210g self raising flour
500g fruits ( (apricots, peaches, pears, cherries, plums, orange, pineapple, or any other fruit not too juicy)

(In a strainer place the prepared fruits (pit removed and cut into pieces) optional: sprinkle them with 2 tablespoons of sugar.)


 Method:

1. Preheat Oven 
2. Grease (with butter) and flour the side of a 9" round pan and line the base with parchment paper.
3. With an electric mixer, cream butter, sugar and sour cream (or 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. 
7. Pour batter into prepared pan and smooth out the top with a spatula.
8. Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired.
9. 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.  (I bake mine 60 minute @ 160degC, that depends of your oven.)
10. 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)

Raisins & Almond Chips Cupcakes and Choc Chips Cupcakes

Having a gathering with some mommies & their kids later. Decided to bake some cuppies since there will be quite a number of kids around.

Ingredient:

• 230g unsalted butter (soften @ room temperature)
• 160g sugar
• 4 eggs
• 200g self raising flour (sifted)
• 2 tbsp cocoa powder (sifted)
• 100 g chocolate chips
•  

Method:

• preheat oven to 160c
• beat sugar and butter till pale & fluffy
• add one egg at a time and mix till smooth.
• fold in the flour and cocoa powder and mix well.
• spoon batter into baking cup until about 60% full, spinkle some choc chips on top
• bake in preheated oven for 20-25 mins
• remove cupcakes and cool on a wire rack

Custard Puff

Haven been feeling well recently so was too lazy to do any baking for Christmas.  2 of my nephews came visiting today so I tried out a new recipe.  Custard Puff !!!

Ingredient for the puff:

• 130g butter
• 1 1/2 cup of water
• 1 tablespoon caster sugar
• 1/4 teaspoon fine salt
• 180g plain flour (sifted)
• 3 eggs
• 1 teaspoon vanilla essence
• Piping bags and nozzles

PS: for the custard, pls refer to the recipe at the fruit tarts tag.

Method:

• Preheat the oven, grease baking tray or place a sheet of baking paper.
• Melt butter, water, caster sugar & salt in a pot until butter is dissolved.
• Fold in sifted flour, cook until the mixture form a soft dough (take about another 5 mins)
• Transfer the hot dough into a mixing bowl, add the vanilla essence and beat it for about 5 mins to lower down the temperature of the hot dough.
• Add one egg at a time and beat thoroughly for each addition. (make sure the dough does not cook the egg) 
• Beat until the mixture become smooth batter.
• Transfer the batter into the piping bag and pipe onto tray.
• Bake in preheat oven for 20 mins @ 200c, then reduce temp to 160c and bake for another 10 mins.
• Let the puff cool down on a cooling rack.
• Use a scissor to slit an opening and pipe in cream or custard.
• Sift some icing sugar on the puff before serving.