Seasonal fruit cake
This seasonal fruit cake is a real treat for your taste buds. With a fluffy texture, a sweet-sour taste and flavors reminiscent of warm summer days, it's the ideal dessert to celebrate the bounty of fresh fruit. Whether you choose juicy peaches, aromatic apricots or sweet plums, this cake is sure to become your favorite! Let's venture together to make this delicious treat!
Preparation time: 20 minutes
Baking time: 30-40 minutes
Total time: 60 minutes
Number of servings: 12
Ingredients needed:
*For the dough:*
- 4 eggs
- 3/4 glass sugar
- 200 g soft butter
- 300 g cake flour
- Grated zest of one lemon
*For the fruit:*
- 1 kg seasonal fruits (peaches, apricots, plums), cut into quarters
- 30 g butter
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 2 tablespoons koniac
Step by step instructions:
1. Prepare the fruit: In a Teflon skillet, add 30 g of butter and let it melt over medium heat. Once the butter has melted, add the 2 tablespoons of sugar and the lemon juice. Stir gently to combine the ingredients.
2. Caramelize the fruit: Place the quartered fruit in the pan and stir gently, being careful not to crush. Let them coat in the sugar and butter mixture for 2-3 minutes, then add the konia. Continue cooking for another 2 minutes, then remove the pan from the heat. It's important to keep the pan juices as they will add extra flavor to the cake.
3. Making the batter: In a large bowl, beat the 4 eggs with 3/4 cup of the sugar until the mixture is frothy and light in color. Add the softened butter, mixing well. Gradually stir in the si sifted flour, stirring constantly to avoid lumps. Finally, add the grated lemon zest, which will add a fresh touch to the cake.
4. Assembling the cake: Grease an oiled baking tray (30x40 cm or 26 cm round) and pour the batter evenly into the tray, smoothing it with a spatula. Place the caramelized fruits on top of the batter, arranging them neatly for an attractive look.
5. Baking: Preheat the oven to 180 degrees Celsius. Place the tray in the preheated oven and bake the cake for 30-40 minutes, or until golden brown and a tester inserted in the middle comes out clean.
6. Finishing: Once the cake is baked, pour the remaining pan juices over the cake and leave it in the oven off, but closed, for a few more minutes. This step will allow the cake to absorb the flavors and juices, making it even more delicious.
7. Serving: Allow the cake to cool slightly before cutting into portions. You can serve it plain or with a scoop of vanilla ice cream or a dollop of whipped cream, which will perfectly complement the sweetness of the caramelized fruit.
Helpful tips:
- Choose seasonal fruits as they will have the best flavors. You can experiment with fruit combinations to create a unique cookie.
- If you prefer a less sweet cookie, you can reduce the amount of sugar in the batter or fruit.
- For an even more intense flavor, add a little vanilla extract to the batter.
Possible variations:
- Instead of koniac, you can use rum or another flavored liqueur to give a different flavor profile to your cake.
- Add chopped nuts or almonds to the batter for a crunchy texture.
- Experiment with spices like cinnamon or nutmeg to add a touch of heat to this dessert.
Nutrition information (per serving):
- Calories: approximately 250-300 kcal
- Fat: 15 g
- Carbohydrate: 30 g
- Protein: 4 g
FAQs:
- Can I use frozen fruit? Yes, but make sure you thaw and drain them well before adding them to the cake.
- How do I know if the cake is cooked? You can use a toothpick; if it comes out clean, the cake is ready.
- Can the cake be stored? Yes, it can be kept in the fridge for 2-3 days, but is best eaten fresh.
This seasonal fruit cake is not only a simple recipe, but a wonderful way to bring joy to every meal. Whether you make it for a special occasion or to indulge after a long day, it's sure to bring smiles to the faces of your loved ones. Bon appétit!
This seasonal fruit cake is a real treat for your taste buds. With a fluffy texture, a sweet-sour taste and flavors reminiscent of warm summer days, it's the ideal dessert to celebrate the bounty of fresh fruit. Whether you choose juicy peaches, aromatic apricots or sweet plums, this cake is sure to become your favorite! Let's venture together to make this delicious treat!
Preparation time: 20 minutes
Baking time: 30-40 minutes
Total time: 60 minutes
Number of servings: 12
Ingredients needed:
*For the dough:*
- 4 eggs
- 3/4 glass sugar
- 200 g soft butter
- 300 g cake flour
- Grated zest of one lemon
*For the fruit:*
- 1 kg seasonal fruits (peaches, apricots, plums), cut into quarters
- 30 g butter
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 2 tablespoons koniac
Step by step instructions:
1. Prepare the fruit: In a Teflon skillet, add 30 g of butter and let it melt over medium heat. Once the butter has melted, add the 2 tablespoons of sugar and the lemon juice. Stir gently to combine the ingredients.
2. Caramelize the fruit: Place the quartered fruit in the pan and stir gently, being careful not to crush. Let them coat in the sugar and butter mixture for 2-3 minutes, then add the konia. Continue cooking for another 2 minutes, then remove the pan from the heat. It's important to keep the pan juices as they will add extra flavor to the cake.
3. Making the batter: In a large bowl, beat the 4 eggs with 3/4 cup of the sugar until the mixture is frothy and light in color. Add the softened butter, mixing well. Gradually stir in the si sifted flour, stirring constantly to avoid lumps. Finally, add the grated lemon zest, which will add a fresh touch to the cake.
4. Assembling the cake: Grease an oiled baking tray (30x40 cm or 26 cm round) and pour the batter evenly into the tray, smoothing it with a spatula. Place the caramelized fruits on top of the batter, arranging them neatly for an attractive look.
5. Baking: Preheat the oven to 180 degrees Celsius. Place the tray in the preheated oven and bake the cake for 30-40 minutes, or until golden brown and a tester inserted in the middle comes out clean.
6. Finishing: Once the cake is baked, pour the remaining pan juices over the cake and leave it in the oven off, but closed, for a few more minutes. This step will allow the cake to absorb the flavors and juices, making it even more delicious.
7. Serving: Allow the cake to cool slightly before cutting into portions. You can serve it plain or with a scoop of vanilla ice cream or a dollop of whipped cream, which will perfectly complement the sweetness of the caramelized fruit.
Helpful tips:
- Choose seasonal fruits as they will have the best flavors. You can experiment with fruit combinations to create a unique cookie.
- If you prefer a less sweet cookie, you can reduce the amount of sugar in the batter or fruit.
- For an even more intense flavor, add a little vanilla extract to the batter.
Possible variations:
- Instead of koniac, you can use rum or another flavored liqueur to give a different flavor profile to your cake.
- Add chopped nuts or almonds to the batter for a crunchy texture.
- Experiment with spices like cinnamon or nutmeg to add a touch of heat to this dessert.
Nutrition information (per serving):
- Calories: approximately 250-300 kcal
- Fat: 15 g
- Carbohydrate: 30 g
- Protein: 4 g
FAQs:
- Can I use frozen fruit? Yes, but make sure you thaw and drain them well before adding them to the cake.
- How do I know if the cake is cooked? You can use a toothpick; if it comes out clean, the cake is ready.
- Can the cake be stored? Yes, it can be kept in the fridge for 2-3 days, but is best eaten fresh.
This seasonal fruit cake is not only a simple recipe, but a wonderful way to bring joy to every meal. Whether you make it for a special occasion or to indulge after a long day, it's sure to bring smiles to the faces of your loved ones. Bon appétit!