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Easy Summer Fruit Cake with Yogurt

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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

Find it online: https://deliceflash.com/easy-summer-fruit-cake-with-yogurt/