Fruit salad cake: the recipe for a delicious dessert with fresh fruit in the dough

The cake butcedonia it’s a dolce delicious and fragrant perfect to taste a Breakfast, together with a cup of milk or coffee, or to eat as a snack for a healthy and genuine break. To prepare it, just cut the fresh fruit into small pieces, macerate it with 1/2 glass of white wine and lemon juice for half an hour, and then add it to a mixture of eggs, sugar, melted butter, flour, yeast and a drop of brandy: the result it will be a soft and fragrant cake, excellent to serve also as a dessert of at the end of the meal paired with a scoop of cream ice cream, or topped with a dollop of whipped cream.

Smart idea to dispose of excess ripe fruit or leftover fruit salad, it can be packaged with peaches, plums and plums, as in our version, or with another variety available (as long as it is sugary, Seasonal and possibly biological). If you like, you can use marsala instead of brandyflavor the dough with vanilla and cinnamon essence or, if the preparation is intended for the little ones of the house, you can remove the liqueur and replace it with orange and lime juice.

With the indicated doses you will get a cake from 22 cm in diameter. For an impeccable result, bake it at 180 ° C for about 45 minutes, on the intermediate shelf of the oven, and use the static mode: in this way the cooking will take place slowly and delicately, and the dough will rise evenly, drying perfectly.

To prevent the fruit salad from sink to the bottom of the pan, inevitably compromising the success of the recipe, we suggest you drain it perfectly from the maceration liquid, pass it in the farina and add it only to the top of the dough: by doing so you will get perfect slices full of small pieces of fruit in the center.

Find out how to prepare the fruit salad cake by following the step by step procedure and advice. If you liked this recipe, try your hand at the fruit tart or with the fruit tiramisu.

How to prepare the fruit salad cake

Wash the fruit under running water, then leave it to soak for a few moments in a bowl with cold water to remove all impurities. 1.

Drain the fruit and dry it 2 gently with a clean tea towel.

Remove the stones and cut the pulp into chunks 3 about 1 cm on each side.

Pour the diced fruit into a bowl 4.

Sprinkle the fruit salad with lemon juice 5 and white wine, and let it macerate for about 30 minutes.

Meanwhile, collect the eggs, yolk and sugar in a bowl, and whisk until the mixture is light and fluffy 6.

Combine the baking powder and flour, sifted together 7.

Gently mix with a spatula 8 and with movements from the bottom up in order not to disassemble the compound.

Add the melted butter 9 at room temperature, and mix well.

Incorporate the liqueur 10.

It smells with the grated rind of the lemon 11 and mix thoroughly.

Butter and flour 12 a 22 cm diameter springform pan.

Pour 1/3 of the prepared mixture into the pan and level the surface well with a spatula 13.

Perfectly drain the fruit salad from the maceration liquid and sprinkle it with the flour, stirring gently 14 to make it adhere well: in this way the fruit will not sink into the bottom of the pan during cooking.

Remove the excess flour and gently add the fruit salad to the remaining dough 15.

Pour the mixture with the diced fruit into the pan 16 and cook on the central shelf of the oven at 180 ° C for about 45 minutes. Before baking, do the toothpick test: if it is perfectly dry, the cake is ready.

After the cooking time, take the cake out of the oven, let it cool and take it out of the mold on a serving dish; then sprinkle it with icing sugar, and serve it cut into slices 17.

storage

The fruit salad cake is kept at room temperature, covered under a glass bell, for 2 days massimo.