The Stove
Easy Summer Fruit Cake with Yogurt
Cherries, apricots, raspberries, red and black currants, all brought together in a delicious summer cake with a moist and fluffy batter. This batter, made with yogurt and flavored with vanilla and lemon, is versatile and perfect for all of summer’s fruits.
It’s also great for cherry or peach cakes. You’ll love it for its simplicity and ease of preparation.
I’ve used a mix of cherries, apricots, raspberries and currants for this cake, but feel free to use your own summer fruit mix. Enjoy!
Ingredients
- 5 eggs
- 200 g sugar
- 200 g yogurt
- 200 g flour
- 50 ml oil
- juice and zest of one lemon
- 700-800 g fruit I used a mix of cherries, raspberries, apricots, currants
Optional:
- 50 g almond flakes
Extra:
- powdered sugar
Instructions
- Start by preheating the oven to 180 °C/356 °F, no fan.
- Separate the eggs and put the whites and the yolks into separate bowls.
- Beat the whites to a firm marshmallow-like froth that does not fall out of the bowl.
- Mix the egg yolks with the sugar, yogurt, flour, oil and lemon.
- Gently fold the egg whites into the yolk composition, spoon by spoon, with slow upward movement.
- Pour the mixture into a tray lined with parchment paper. Add the fruit on top, pressing it down gently. Sprinkle the almond flakes over the top if you are using them.
- Bake for 30 minutes at 180 °C/356 °F or until golden brown with light brown edges.
- Leave to cool for 10 minutes then slice and decorate with powdered sugar.
Notes
Related: Blueberry Lemon Bundt Cake with Cream Cheese Frosting
Related: Chocolate Cupcakes with Blackberry Sauce Related: Forest Fruit Cake (Berry Cake)
Related: Black Forest Cheesecake Related: Fresh Figs & Polenta Cake