Eggless Fresh Fruit Cake Recipe
This delicious eggless fresh fruit cake is light, moist, and filled with layers of fresh fruit and whipped cream, making it perfect for any occasion. The tangy yogurt adds extra softness to the cake, and the fresh fruit filling makes every bite refreshing.
Ingredients
For the Cake:
3 cups (360g) all-purpose flour
2 tsp (8g) baking powder
2 cups (570g) yogurt
1 tsp (6g) baking soda
1 ½ cup (300g) castor sugar
1 cup (240ml) vegetable oil
2 drops almond extract
Zest of 1 orange
For the Fruit Filling:
½ cup (100g) granulated sugar
¼ cup (60ml) water
1 ½ cup fresh fruit (chopped)
For the Frosting:
2 cups (460ml) whipping cream
¼ cup (30g) cream cheese
1 tsp (5ml) vanilla extract
To Assemble:
Fresh fruit (for decoration)
Flaked almonds
For the Glaze:
1 tbsp (20ml) corn syrup
1 tbsp (15ml) water
Instructions
1. Prepare the Cake:
Preheat the oven to 180°C (350°F) and line two round baking pans with parchment paper.
In a small bowl, mix yogurt and baking soda. Let it sit for 5 minutes until it becomes foamy.
In a large bowl, whisk together vegetable oil and sugar until the mixture turns pale.
Add the foamy yogurt mixture to the bowl, along with almond extract and orange zest, and mix well.
Sift in the all-purpose flour and baking powder. Fold the dry ingredients into the wet mixture using a spatula until combined.
Pour the batter evenly into the prepared pans.
Bake the cakes at 180°C for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cakes to cool completely before assembling.
2. Make the Fruit Filling:
In a saucepan over medium heat, combine granulated sugar and water. Stir until the sugar dissolves completely.
Add chopped fresh fruit to the syrup and cook until the fruit softens slightly.
Strain the fruit and reserve the syrup, which will be used to soak the cake layers.
3. Prepare the Whipped Cream Frosting:
Whip the whipping cream in a bowl at high speed until soft peaks form.
Add cream cheese and vanilla extract, and whip again until stiff peaks form.
Refrigerate the whipped cream until ready to use.
4. Assemble the Cake:
Place one cake layer on your serving base. Soak it with some of the reserved fruit syrup.
Spread 3 spoonfuls of the cooked fruit filling evenly over the soaked cake layer.
Take the second cake layer, spread whipped cream on top of it, and carefully flip it over, placing it on top of the fruit filling.
Press down gently to ensure contact between the cream and fruit filling.
5. Frost and Decorate:
Spread more whipped cream over the top and sides of the cake, giving it a semi-naked look.
Gently press flaked almonds around the edges of the cake to cover the sides.
Pipe small whipped cream dollops on top and decorate with fresh fruit chunks.
Brush the fruit with the glaze, made by mixing corn syrup and hot water.
6. Refrigerate and Serve:
Place the cake in the refrigerator until ready to serve. Refrigerating will help set the whipped cream and enhance the flavors.
Slice and enjoy!
This eggless fresh fruit cake is perfect for birthdays, celebrations, or just a delicious treat with the natural sweetness of fruit and the richness of whipped cream!
