Description
This light and fluffy Summer Fruit Cake combines the refreshing flavors of yogurt and lemon, complemented by juicy seasonal fruits. It’s perfect for a warm summer day, and can be topped with almond flakes for an added crunch.
Ingredients
Scale
- 5 eggs
- 200 g sugar
- 200 g yogurt
- 200 g flour
- 50 ml oil
- Juice and zest of 1 lemon
- 700-800 g mixed fruit (e.g., cherries, raspberries, apricots, currants)
- 50 g almond flakes (optional)
- Powdered sugar (for decoration)
Instructions
- Preheat the oven: Preheat the oven to 180°C (356°F) with no fan.
- Separate the eggs: Separate the eggs into whites and yolks.
- Beat the egg whites: Beat the egg whites to a firm marshmallow-like froth that does not fall out of the bowl.
- Combine the egg yolks: Mix the egg yolks with sugar, yogurt, flour, oil, and lemon juice.
- Fold in the egg whites: Gently fold the egg whites into the yolk mixture, spoon by spoon, using a slow upward movement.
- Prepare the tray: Pour the mixture into a tray lined with parchment paper. Add the fruit on top and press down gently. If using, sprinkle the almond flakes over the top.
- Bake: Bake for 30 minutes at 180°C (356°F) or until the cake is golden brown with light brown edges.
- Cool and serve: Let the cake cool for 10 minutes. Slice and dust with powdered sugar before serving.
Notes
- You can mix and match the fruits according to what’s in season. Stone fruits like cherries and apricots are ideal, but any summer berries work well.
- For a dairy-free version, substitute the yogurt with a plant-based yogurt.
Nutrition
- Serving Size: slice (based on 10 servings)
- Calories: 220 kcal
- Sugar: 20g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg