Combination of fresh blueberries, canned Longan and Peaches.
100g Butter, soften at room temperature
200g Caster sugar (I cut down to 150g)
50g Sour cream (2 tbsp)
3 Eggs, lightly beaten
1 tsp Vanilla extract
1 tsp Lemon or orange zest
210g Plain flour - sifted
1 tsp Baking powder
500g Fruits tossed with 2 tbsp sugar
(You can use strawberries, blueberries, peaches, bananas, pearls, apples, pineapple, or any other fruits that are not too juicy.)
Method:
- Wash, cut (chunks or slice as desired) and drain fruits, toss with sugar (if desired) and set aside. (if using canned fruits, wash the fruits to remove syrup, omit the sugar).
- I used non-stick spray but you can grease with butter and flour the side of a 9"round pan or a 8"square pan and line the base with parchment paper.
- Cream butter, sugar and sour cream till light and fluffy.
- Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture appear slightly curdled)
- Add vanilla extract and zest.
- Dump in the flour and baking powder and use a rubber spatula to stir roughly and continue to cream the batter with mixer until 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 batter. Decorate the fruits as desired.
- Bake in preheated oven at 180C for 60-70mins or until 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 mins. Unmold and transfer to wire rack to let cool completely.
- Dust the cake with some icing sugar if desired. (I used snow powder for dusting)
