Eggless Fresh Fruit Cake

Introduction

Eggless Fresh Fruit Cake is a delightful dessert that brings together the sweetness of fresh fruits and the lightness of a soft cake. This cake is perfect for celebrations or as a treat for yourself and your loved ones. While many cakes rely on eggs for moisture and texture, this recipe uses yogurt instead, making it a wonderful choice for those who prefer eggless options.

Why Make This Recipe

This Eggless Fresh Fruit Cake is not only delicious but also versatile. It allows you to use any fresh fruit you love, making it great for any season. It’s simple to make and doesn’t require any complicated techniques. Plus, with yogurt as the main ingredient, it’s a bit healthier than many traditional cakes. A fluffy and fruity cake is sure to please everyone at the table!

How to Make Eggless Fresh Fruit Cake

Ingredients:

3 cups (360g) all-purpose flour
2 tsp (8g) baking powder
2 cups (570g) yogurt
1 tsp (6g) baking soda
1 1⁄2 cup (300g) castor sugar
1 cup (240ml) vegetable oil
2 drops almond extract
Zest of 1 orange
1⁄2 cup (100g) granulated sugar
1⁄4 cup (60ml) water
1 1⁄2 cup fresh fruit (chopped)
2 cups (460ml) whipping cream
1⁄4 cup (30g) cream cheese
1 tsp (5ml) vanilla extract
Fresh fruit (for decoration)
Flaked almonds
1 tbsp (20ml) corn syrup
1 tbsp (15ml) water

Directions:

Prepare the Cake: Preheat the oven to 180°C (350°F) and line two round baking pans with parchment paper. In a small bowl, mix yogurt and baking soda. Let it sit for 5 minutes until it becomes foamy. In a large bowl, whisk together vegetable oil and sugar until the mixture turns pale. Add the foamy yogurt mixture, almond extract, and orange zest, and mix well. Sift in the flour and baking powder. Fold the dry ingredients into the wet mixture until combined. Pour the batter evenly into the prepared pans. Bake at 180°C for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
Make the Fruit Filling: In a saucepan over medium heat, combine granulated sugar and water. Stir until the sugar dissolves. Add chopped fresh fruit to the syrup and cook until the fruit softens slightly. Strain the fruit and reserve the syrup for soaking the cake layers.
Prepare the Whipped Cream Frosting: Whip the cream in a bowl at high speed until soft peaks form. Add cream cheese and vanilla extract and whip again until stiff peaks form. Refrigerate the whipped cream until ready to use.
Assemble the Cake: Place one cake layer on your serving base. Soak it with some of the reserved fruit syrup. Spread 3 spoonfuls of the cooked fruit filling evenly over the soaked layer. Take the second cake layer, spread whipped cream on top, and carefully flip it over to place it on top of the fruit filling. Press down gently.
Frost and Decorate: Spread more whipped cream over the top and sides of the cake, giving it a semi-naked look. Gently press flaked almonds around the edges. Pipe small whipped cream dollops on top and decorate with fresh fruit chunks. Brush the fruit with a glaze made from corn syrup and hot water.
Refrigerate and Serve: Place the cake in the refrigerator until ready to serve. Slice and enjoy!

How to Serve Eggless Fresh Fruit Cake

Serve the Eggless Fresh Fruit Cake chilled. You can slice it into individual pieces and place a dollop of whipped cream on each serving, if desired. It pairs well with a hot cup of tea or coffee.

How to Store Eggless Fresh Fruit Cake

Store any leftover Eggless Fresh Fruit Cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the cake (without the frosting) for up to a month. Make sure to wrap it well in plastic wrap and foil before freezing.

Tips to Make Eggless Fresh Fruit Cake

Make sure your yogurt is at room temperature to help it mix well with the other ingredients.
Feel free to use any fruit you like—berries, peaches, or bananas all work great!
For a richer flavor, consider adding more almond extract or a splash of orange juice to the batter.

Variation

You can also add nuts and spices, like cinnamon or nutmeg, to the batter for a different twist. For a chocolate version, mix cocoa powder with the flour.

FAQs

1. Can I use a different type of yogurt?
Yes, you can use Greek yogurt or any other unflavored yogurt in this recipe.

2. Is it possible to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but make sure it is a one-to-one replacement.

3. Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead, store them in the refrigerator, and assemble the cake just before serving.