Fruit Pastry Cake

Adapted from Happy Home Baking
I fell in love at first sight when I saw the picture and vowed to try to make
Been postponed for a few weeks, finally I managed to try out
It's a keeper!!! Hubby loved it to the bits, Abby who usually dislikes non chocolate cakes also ate and asked to include the cake in her lunch box - but she didn't fancy the strawberries and blueberries, only the peach :)
Only Ian who is not so friendly with fruits and everything with fruits didn't really enjoy

This is before going into the oven...



And...ready to eat! :)

What you need:

100g butter
180g caster sugar

50g low fat yogurt
3 eggs, lightly beaten, room temperature
1 tspvanilla extract
1 tsp lemon zest

210g plain flour
1 tsp baking powder

some icing sugar
500g fruits 

You can use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits - drain well after washing!

For canned fruits, wash them well  to reduce the sweetness - drain well

Wash, cut and drain fruits - set aside

Grease with butter the side of a 9" or 8" round pan and line the base with parchment paper

With an electric mixer, cream butter, sugar and yogurt till light and fluffy

Add in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled)
Add vanilla extract and zest. Mix to combine
Sieve over flour and baking powder and mix till smooth
Pour batter into prepared pan and smooth out the top with a spatula
Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired
Bake in pre-heat oven at 180degC for 60minutes or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 mins of baking to prevent the top from getting over browned
Leave the cake to cool in the pan for about 5~10 mins
Dust the cake with some icing sugar if desired