Cake batter recipe adapted from Maggie Beer's Upside-down Grape Cake - which I find involves too many steps and since I don't have any verjuice on hand, I'd just make it into a Fruit Pastry Cake which I had bookmarked many months ago. I loved the texture of this cake which is quite light.
4 eggs, separated
150g caster sugar
zest of 1 lemon
1/3 cup extra virgin olive oil
1/3 cup plain yoghurt
160g plain flour
3/4 tsp baking powder
pinch of salt
icing sugar - for dusting
250 blueberries and strawberries (cut into smaller pieces) - toss with 2 tbsp of sugar
- Preheat oven to 180 degrees C.
- Line the base and sides of a 20 cm pan with baking paper.
- Beat half of the sugar with egg yolks and lemon zest until thick and pale. Gradually pour in the olive oil and yoghurt into the egg yolk mixture. Mix for 30 seconds to combine.
- Sift flour and baking powder mixture into the batter and beat for about 1 minute or until mixture is smooth. Set aside.
- Place egg whites into a clean mixing bowl and whisk until soft peaks form. Gradually add in the remaining sugar and and continue to whisk until sugar has dissolved.
- Gently fold the meringue into the batter 1/3 at a time, using a metal spoon.
- Pour mixture into the prepared pan and place fruits on top of batter (do not press fruits into the batter).
- Bake for about 45 - 50 minutes or until cake is cooked.
- Remove from oven and allow cake to cool in the pan for about 10 minutes before unmoulding.
- Dust with icing sugar before serving.