1. Wash and halve/quarter fruits and dry on paper towels to absorb moisture.
2. Preheat oven at 170˚c and grease a 7 inch baking tin with a little butter, then line it with parchment paper.
3. Whip butter and sugar with medium speed until pale.
Whip until light in colour and it doubles in volume
4. Add in eggs one by one until all 3 eggs are in and well combined. Then pour in sour cream/yoghurt, vanilla essence and grated orange zest/Sunquick cordial. Give it another quick mix.
The batter will look like it has not bind well. No need to over mix, it will bind after flour is added
5. Sift plain flour and baking powder together and add into batter. Fold in gently until just mixed. Don’t over mix it.
Sifting makes cake lighter and gets rid of lumps
6. Pour cake batter into lined baking tin and even out with spatula. Knock cake tin on the table to release trapped air bubbles.
Surface doesn't need to be perfectly smooth. It will even out when it gets into the oven
7. Arrange cut fruits on cake batter but don’t press it down. Let it sit on top.
It is important to dry the fruits. Extra moisture will make the cake harder to set
8. Bake in the oven for about 50 – 60 minutes. Cover with tin foil during the last 15 minutes to prevent cake from over browning.
Once baked, it should look something like this
9. Once cake is cooked, let it cool and dust with icing sugar before serving.
Icing sugar just makes it look so pretty. And so to cover up the gnarly bits