Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Fruit Pastry Cake

 
One serving costs about $10.49 One serving costs about $10.49 One serving costs about $10.49

$10.49 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 lunch,main course,main dish,dinner
spoonacular Score:49%

Spoonacular Score: 49%

 

For $10.83 per serving, this recipe covers 68% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 1397 calories, 72g of protein, and 49g of fat each. This recipe from Foodista has 1 fans. A mixture of dribble in the eggs gradually and beat till incorporated in the batter, fruits tossed, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is excellent. Similar recipes include Fruit Tart With Pastry Cream, Fruit & Rum Almond Pastry Recipe, and Fresh Fruit Tart with Pastry Cream.

Ingredients

Servings:
1 tsp
1 tsp baking powder
baking powder
0.5 cup
0.5 cup butter
butter
3
3  eggs
eggs
some
some eggs
eggs
1.25 cups
1.25 cups flour
flour
some
some fruits
fruits
499.99 Tbsps
499.99 Tbsps fruits
fruits
some
some lb cake
lb cake
1 tsp
1 tsp lemon zest
lemon zest
50 Tbsps
50 Tbsps sour cream
sour cream
7.06 oz
7.06 oz sugar
sugar
some
some sour light sweet cream butter
sour light sweet cream butter
2 tsps
2 tsps vanilla extract
vanilla extract
some
some vanilla extract
vanilla extract
1 chunks
1 chunks wash
wash
1 tsp baking powder
1 tsp
baking powder
0.5 cup butter
0.5 cup
butter
3  eggs
3
eggs
some eggs
some
eggs
1.25 cups flour
1.25 cups
flour
some fruits
some
fruits
499.99 Tbsps fruits
499.99 Tbsps
fruits
some lb cake
some
lb cake
1 tsp lemon zest
1 tsp
lemon zest
50 Tbsps sour cream
50 Tbsps
sour cream
7.06 oz sugar
7.06 oz
sugar
some sour light sweet cream butter
some
sour light sweet cream butter
2 tsps vanilla extract
2 tsps
vanilla extract
some vanilla extract
some
vanilla extract
1 chunks wash
1 chunks
wash

Equipment

baking paper
baking paper
wire rack
wire rack
oven
oven
spatula
spatula
skewers
skewers
blender
blender
aluminum foil
aluminum foil
frying pan
frying pan
baking paper
baking paper
wire rack
wire rack
oven
oven
spatula
spatula
skewers
skewers
blender
blender
aluminum foil
aluminum foil
frying pan
frying pan


Instructions

  1. Wash, cut (chunks or slice as desired) and drain fruits, toss with sugar (if desired) and set aside. (if using canned fruits, wash the fruits to remove syrup, omit the sugar).
  2. I used non-stick spray but you can grease with butter and flour the side of a 9"round pan or a 8"square pan and line the base with parchment paper.
  3. Cream butter, sugar and sour cream till light and fluffy.
  4. Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture appear slightly curdled)
  5. Add vanilla extract and zest.
  6. Dump in the flour and baking powder and use a rubber spatula to stir roughly and continue to cream the batter with mixer until smooth. Pour batter into prepared pan and smooth out the top with a spatula.
  7. Arrange fruits on top, don't press the fruits down into batter. Decorate the fruits as desired.
  8. Bake in preheated oven at 180C for 60-70mins or until 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.
  9. Leave the cake to cool in the pan for about 5-10 mins. Unmold and transfere to wire rack to let cool completely.
  10. Dust the cake with some icing sugar if desired. (I used snow powder for dusting)

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $10.49
Ingredient
1 teaspoon baking powder
½ cups butter
3 eggs
some eggs
1.25 cups flour
some fruits
500 tablespoons fruits
some lb cake
1 teaspoon lemon zest
50 tablespoons sour cream
200 grams sugar
some sour light sweet cream butter
2 teaspoons vanilla extract
some vanilla extract
Price
$0.03
$0.97
$0.72
$1.92
$0.21
$8.41
$65.55
$0.04
$0.17
$4.07
$0.28
$0.34
$0.60
$0.60
$83.90

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
1140k Calories
16g Protein
37g Total Fat
196g Carbs
13% Health Score
Limit These
Calories
1140k
57%

Fat
37g
58%

  Saturated Fat
20g
128%

Carbohydrates
196g
65%

  Sugar
145g
161%

Cholesterol
306mg
102%

Sodium
341mg
15%

Alcohol
0.69g
4%

Get Enough Of These
Protein
16g
32%

Vitamin A
4423IU
88%

Fiber
17g
69%

Vitamin K
50µg
48%

Vitamin B2
0.77mg
45%

Copper
0.87mg
44%

Selenium
27µg
39%

Phosphorus
392mg
39%

Potassium
1198mg
34%

Iron
5mg
30%

Vitamin C
23mg
29%

Vitamin B3
5mg
27%

Folate
91µg
23%

Manganese
0.45mg
22%

Vitamin B1
0.33mg
22%

Calcium
199mg
20%

Magnesium
72mg
18%

Vitamin B5
1mg
17%

Vitamin B6
0.32mg
16%

Zinc
2mg
14%

Vitamin B12
0.78µg
13%

Vitamin D
1µg
12%

Vitamin E
1mg
10%

covered percent of daily need

Related Recipes