Seasonal Fresh Fruit Delight Cake
This Seasonal Fresh Fruit Delight Cake is a homage to Jeremy Vincent's beautiful tradition of merging simple, fresh ingredients into a sumptuous dessert. Perfect for summer, when an abundance of vibrant fruits beckon. This cake offers flexibility; you can opt for a single fruit for an elegant expression or blend multiple fruits for a colorful, sweet symphony. Draining and enhancing fruits with lemon juice prevents browning and makes them pop in the cake. Serve slices with dollops of whipped cream or creamy vanilla ice cream, creating a delectable ending to any meal.
6
Servings
N/A
Calories
11
Ingredients
Ingredients
Butter
125 (Softened)
Sugar
125 (Granulated)
Eggs
3 (Large)
Self-raising flour
200 (-)
Baking powder
2 (Teaspoons)
Milk
2 (Tablespoons)
Fresh fruit
2 (Cups, chopped, peeled, and excess juice drained)
Vanilla bean paste
1 (Teaspoon)
Almond extract
1 (Teaspoon)
Butter for preparing the tin
As needed (-)
Breadcrumbs for preparing the tin
As needed (Dried)
Instructions
1
Preheat the oven to 180°C (350°F).
2
Prepare a 23 cm cake tin with a removable base by greasing it with butter and dusting it with breadcrumbs. Tap out the excess crumbs and set the tin aside.
3
In a large bowl, cream together the butter and sugar until light and fluffy. Carefully add the eggs, one at a time, beating thoroughly after each addition to achieve a smooth, uniform mixture.
4
Sift together the flour and baking powder, then gently fold it into the creamed mixture using a wooden spoon. Gradually add in the milk, vanilla bean paste, and almond extract (if using), mixing until just combined to maintain a tender crumb.
5
Pour half of the batter into the prepared tin, spreading evenly. Arrange the fresh fruit evenly over this layer. Then gently spoon the remaining batter over the fruit. It's normal for some fruit to remain exposed.
6
Bake in the middle rack of the preheated oven for about 50 minutes, or until a skewer inserted into the center comes out clean.
7
Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes. Gently release the sides of the tin and transfer the cake to a cooling rack.
8
Serve warm or at room temperature, generously dusted with icing sugar. Pair with whipped cream or ice cream for a lavish dessert experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Seasonal Fresh Fruit Delight Cake?
It is a sumptuous dessert inspired by Jeremy Vincent's tradition of using simple, fresh ingredients, perfect for featuring vibrant summer fruits.
Who is the inspiration behind this cake recipe?
The recipe is a homage to Jeremy Vincent's beautiful tradition of merging fresh ingredients into desserts.
What types of fruit can I use in this cake?
You can use a single type of fruit for elegance or blend multiple seasonal fruits for a colorful, sweet symphony.
How do I prevent the fruit from browning?
Enhancing the fruits with lemon juice helps prevent browning and makes the flavors pop.
Why should I drain the fruit before adding it to the cake?
Draining excess juice ensures the batter does not become too soggy and helps the fruit bake correctly.
What temperature should I preheat the oven to?
Preheat your oven to 180°C (350°F).
What size cake tin is recommended?
A 23 cm cake tin with a removable base is recommended for this recipe.
How should I prepare the cake tin?
Grease the tin with butter and dust it with dried breadcrumbs, tapping out any excess.
Why are breadcrumbs used in the tin?
Breadcrumbs are used after greasing to provide a texture that helps the cake release easily from the tin.
How do I start the cake batter?
Start by creaming together the softened butter and granulated sugar until the mixture is light and fluffy.
How should I add eggs to the mixture?
Add the large eggs one at a time, beating thoroughly after each addition to ensure a smooth, uniform mixture.
Which dry ingredients need to be sifted?
Sift together the self-raising flour and the baking powder.
How should I incorporate the flour into the creamed mixture?
Gently fold the sifted flour and baking powder into the mixture using a wooden spoon to maintain a tender crumb.
When do I add the milk and extracts?
Gradually add the milk, vanilla bean paste, and almond extract (if using) after folding in the flour.
Is the almond extract necessary?
The almond extract is optional but adds a lovely depth of flavor to the cake.
How is the cake layered?
Pour half the batter into the tin, arrange the fruit on top, and then spoon the remaining batter over the fruit.
Is it okay if the fruit is visible before baking?
Yes, it is perfectly normal for some fruit to remain exposed after spooning the second layer of batter.
Where should the cake be placed in the oven?
Bake the cake on the middle rack of the preheated oven.
How long does the cake need to bake?
The cake should bake for approximately 50 minutes.
How can I tell if the cake is fully cooked?
The cake is done when a skewer inserted into the center comes out clean.
How long should the cake cool in the tin?
Allow the cake to cool in the tin for 10 minutes before releasing the sides.
Can I serve this cake warm?
Yes, the cake can be served warm or at room temperature.
What is the recommended topping for serving?
The cake should be generously dusted with icing sugar before serving.
What should I serve with the cake?
Pair slices with dollops of whipped cream or creamy vanilla ice cream.
How many people does this recipe serve?
This recipe is designed to yield approximately 6 servings.
What kind of flour is used in this recipe?
The recipe calls for 200 grams of self-raising flour.
How much fruit is required?
You will need 2 cups of chopped, peeled, and drained fresh fruit.
What kind of butter is needed for the batter?
The recipe requires 125 grams of softened butter.
What is the role of vanilla bean paste in this recipe?
It provides a rich, aromatic vanilla flavor and beautiful flecks throughout the cake.
What should I do after the 10-minute cooling period?
Gently release the sides of the tin and transfer the cake to a cooling rack.