Lemon and fruit cake

Name: Lemon and fruit cake
Ingredients: 200 g butter; 500 g fruit (nectarines sour cherries apricots peaches); 10 eggs; 300 g sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 150 g sour cream 20% fat; 45 ml lemon juice; zest of 1 large lemon; 10 g baking powder; 400-450 g flour; 15 g vanilla powdered sugar

Dessert - Lemon and fruit cake by Severina F. - Recipia

Beaten egg whites with sugar, folded in at the end, make the lemon and fruit cake light, with a crumb packed with fruit. The lemon keeps it tart, and I cut the peaches larger than the sour cherries, so they show among the nectarines and apricots in every slice with its soft crumb. Preparation: 30 minutes. Baking: 48 minutes. Rest: 60 minutes. Total time: 138 minutes. Serves: 12. Approximately 455 kcal and 10 g protein per serving.

Ingredients

200 g butter
500 g fruit (nectarines sour cherries apricots peaches)
10 eggs
300 g sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
150 g sour cream 20% fat
45 ml lemon juice
zest of 1 large lemon
10 g baking powder
400-450 g flour
15 g vanilla powdered sugar

Preparation

1. Melt the butter over low heat for about 3 minutes, until liquid, then leave it to cool. Take the sour cream out of the fridge 15 minutes before you start. 2. Wash and dry the fruit. Remove the pits, then cut the fruit into slices or small cubes. 3. Separate the eggs. Beat the egg whites until stiff, add 100 g of the sugar and keep beating until glossy. 4. Beat the egg yolks with the remaining 200 g of sugar until pale. On low speed, add the vanilla and salt, then the melted and cooled butter, sour cream, lemon zest and 30 ml of lemon juice. Mix the baking powder with the remaining 15 ml of lemon juice and fold it in, then add the flour. The batter should be thick and smooth. 5. Fold in the beaten egg whites with a spatula using broad strokes, until no white streaks remain. 6. Line a rectangular baking pan with parchment paper, pour in the batter and arrange the fruit on top. Bake at 180°C for 40-45 minutes, until golden and a toothpick inserted into the cake part comes out clean. 7. Leave the cake to cool for 60 minutes, then remove it from the pan, cut it into portions and dust with vanilla powdered sugar.

Notes

Covered, it keeps in the fridge for up to 3 days; let a slice sit on the counter for a little while before eating. You can use one type of fruit or a mix of nectarines, sour cherries, apricots and peaches. A rectangular baking pan of about 25 × 35 cm holds the batter in a suitable layer; if it has a removable ring, it’s easier to remove the cake. For peaches and apricots, choose firm fruit that isn’t too soft or juicy. I serve it with black tea.