300 ml milk or mineral water (for a fluffier dough, opt for mineral water)
500 g flour
900 g fresh fruit (apples, pears, plums, cherries, raspberries, the choice is yours!)
300 g sugar
6 eggs
1/2 bag baking powder
2 sachets vanilla sugar
10 tablespoons oil
40 g icing sugar (optional, for decoration)
Preparation
Prepare the base
dough In a large bowl, mix the eggs with the sugar and vanilla sugar. Whisk until you get a foamy and homogeneous mixture. Add the oil and continue beating.
Incorporate the dry
ingredients Sift the flour together with the baking powder and gradually integrate them into the previous mixture. Alternate with milk or seltzer, making sure there are no lumps. The dough should be soft but firm.
Prepare the fruits
Wash, peel (if necessary) and cut the fruits into even pieces. If you use fruits like raspberries or cherries, be sure to remove the seeds.
Assemble the cake
Preheat the oven to 180°C. Grease and flour a mold. Pour half of the batter into the pan, add a layer of fruit and cover with the rest of the batter. If you prefer, you can also mix the fruits directly with the dough.
Bake
Bake cake for 50-60 minutes or until toothpick inserted in center comes out clean. Let cool before unmolding.
Optional decoration
Once cool, sprinkle the cake with confectioners’ sugar for an elegant finishing touch.
Councils
Variety of fruits: Mix different fruits for a more interesting flavor combination. Apples and raspberries, for example, create a spectacular sweet and tangy contrast.
Sourdough: If you have fermented sourdough, use it as a base to give it a more complex flavor. Simply mix 100g of sourdough into the flour and reduce the amount of baking powder by half.
Storage: Store the cake in an airtight container to keep it fresh for several days. If you heat it slightly before serving, it will regain its freshly baked texture.
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